TY - JOUR
T1 - Absorbability of Calcium from Brassica Vegetables
T2 - Broccoli, Bok Choy, and Kale
AU - HEANEY, R. P.
AU - WEAVER, C. M.
AU - HINDERS, SM
AU - MARTIN, B.
AU - PACKARD, P. T.
PY - 1993/11
Y1 - 1993/11
N2 - 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.
AB - 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.
UR - http://www.scopus.com/inward/record.url?scp=0001034803&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=0001034803&partnerID=8YFLogxK
U2 - 10.1111/j.1365-2621.1993.tb06187.x
DO - 10.1111/j.1365-2621.1993.tb06187.x
M3 - Article
AN - SCOPUS:0001034803
VL - 58
SP - 1378
EP - 1380
JO - Journal of Food Science
JF - Journal of Food Science
SN - 0022-1147
IS - 6
ER -