ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Absorption of calcium from high calcium vegetables endogenously labeled with 45Ca was studied in premenopausal women using a randomized cross over design. Chinese (C.) vegetables are a major source calcium, but the bioavailability is unknown and likely affected by oxalic acid content. Calcium absorption from Chinese vegetables, sweet potatoes, and rhubarb, was compared to milk at the same calcium level for calculation of an absorption index. Calcium absorption generally reflected oxalic acid content. Calcium absorption index (X±SEM) was least for C. spinach (0.257±0.0228) and rhubarb (0.235±0.0233), intermediate for sweet potatoes (0.423±0.0255), and highest for C. mustard greens (1.097±0.0532) and C. cabbage flower leaves (1.097±0.0532).
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1997.tb04421.x
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