Absorbability of Calcium from Brassica Vegetables: Broccoli, Bok Choy, and Kale

R. P. HEANEY, C. M. WEAVER, SM HINDERS, B. MARTIN, P. T. PACKARD

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

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All Science Journal Classification (ASJC) codes

  • Food Science

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HEANEY, R. P., WEAVER, C. M., HINDERS, SM., 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