Abstract
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 of calcium, but the bioavailability is unknown and likely affected by the 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 (1097 ± 0.0532) and C. cabbage flower leaves (1.097 ± 0.0532).
| Original language | English |
|---|---|
| Pages (from-to) | 524-525 |
| Number of pages | 2 |
| Journal | Journal of Food Science |
| Volume | 62 |
| Issue number | 3 |
| State | Published - May 1997 |
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All Science Journal Classification (ASJC) codes
- Food Science
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Calcium bioavailability from high oxalate vegetables : Chinese vegetables, sweet potatoes and rhubarb. / Weaver, C. M.; Heaney, R. P.; Nickel, K. P.; Packard, P. I.
In: Journal of Food Science, Vol. 62, No. 3, 05.1997, p. 524-525.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Calcium bioavailability from high oxalate vegetables
T2 - Chinese vegetables, sweet potatoes and rhubarb
AU - Weaver, C. M.
AU - Heaney, R. P.
AU - Nickel, K. P.
AU - Packard, P. I.
PY - 1997/5
Y1 - 1997/5
N2 - 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 of calcium, but the bioavailability is unknown and likely affected by the 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 (1097 ± 0.0532) and C. cabbage flower leaves (1.097 ± 0.0532).
AB - 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 of calcium, but the bioavailability is unknown and likely affected by the 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 (1097 ± 0.0532) and C. cabbage flower leaves (1.097 ± 0.0532).
UR - http://www.scopus.com/inward/record.url?scp=0030921003&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=0030921003&partnerID=8YFLogxK
M3 - Article
VL - 62
SP - 524
EP - 525
JO - Journal of Food Science
JF - Journal of Food Science
SN - 0022-1147
IS - 3
ER -