Absorbability of calcium from Brassica Vegetables

Broccoli, bok choy, and kale

R. P. Heaney, C. M. Weaver, S. M. Hinders, B. Martin, P. T. Packard

Research output: Contribution to journalArticle

44 Citations (Scopus)

Abstract

Absorption of calcium from three intrinsically labeled Brassica sp. vegetables was measured in 15 normal women in a three-way randomized design. The test load of calcium was about 83 mg for each source. Fractional calcium absorption from broccoli averaged 0.478 ± 0.089, from bok choy stems, 0.519 ± 0.089, from bok choy leaves, 0.520 ± 0.074, and from kale 0.527 ± 0.091. These differences were both absolutely small and statistically insignificant. Mean absorbability of milk calcium ingested at the same load has been previously shown to be 0.463 ±0.095. This value is slightly but significantly lower than the average value for the Brassica sources combined (0.514 ± 0.090). Thus, Brassicu vegetable sources exhibit excellent calcium bioavailability.

Original languageEnglish
Pages (from-to)1378-1380
Number of pages3
JournalJournal of Food Science
Volume58
Issue number6
DOIs
StatePublished - 1993

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Brassica rapa subsp. chinensis
kale
Brassica
broccoli
Vegetables
vegetables
Calcium
calcium
Calcium Carbonate
Biological Availability
bioavailability
milk
stems
leaves
testing

All Science Journal Classification (ASJC) codes

  • Food Science

Cite this

Heaney, R. P., Weaver, C. M., Hinders, S. M., Martin, B., & Packard, P. T. (1993). Absorbability of calcium from Brassica Vegetables: Broccoli, bok choy, and kale. Journal of Food Science, 58(6), 1378-1380. https://doi.org/10.1111/j.1365-2621.1993.tb06187.x

Absorbability of calcium from Brassica Vegetables : Broccoli, bok choy, and kale. / Heaney, R. P.; Weaver, C. M.; Hinders, S. M.; Martin, B.; Packard, P. T.

In: Journal of Food Science, Vol. 58, No. 6, 1993, p. 1378-1380.

Research output: Contribution to journalArticle

Heaney, RP, Weaver, CM, Hinders, SM, Martin, B & Packard, PT 1993, 'Absorbability of calcium from Brassica Vegetables: Broccoli, bok choy, and kale', Journal of Food Science, vol. 58, no. 6, pp. 1378-1380. https://doi.org/10.1111/j.1365-2621.1993.tb06187.x
Heaney, R. P. ; Weaver, C. M. ; Hinders, S. M. ; Martin, B. ; Packard, P. T. / Absorbability of calcium from Brassica Vegetables : Broccoli, bok choy, and kale. In: Journal of Food Science. 1993 ; Vol. 58, No. 6. pp. 1378-1380.
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