Absorbability of Calcium From Common Beans

C. M. WEAVER, R. P. HEANEY, W. R. PROULX, SM HINDERS, P. T. PACKARD

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Abstract

Absorption of calcium from white, red, and pinto beans, labeled with 45Ca, was measured in 24 women in a three-way randomized design using a calcium load of 72 mg and milk as the referent. Fractional absorption for the three beans averaged 0.219 ±0.047 and did not differ by type. Milk calcium absorption at the same load was more than two times higher, 0.451 ±0.088 (P

Original languageEnglish (US)
Pages (from-to)1401-1403
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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WEAVER, C. M., HEANEY, R. P., PROULX, W. R., HINDERS, SM., & PACKARD, P. T. (1993). Absorbability of Calcium From Common Beans. Journal of Food Science, 58(6), 1401-1403. https://doi.org/10.1111/j.1365-2621.1993.tb06192.x