Calcium bioavailability from high oxalate vegetables

Chinese vegetables, sweet potatoes and rhubarb

C. M. Weaver, R. P. Heaney, K. P. Nickel, P. I. Packard

Research output: Contribution to journalArticle

57 Citations (Scopus)

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 languageEnglish
Pages (from-to)524-525
Number of pages2
JournalJournal of Food Science
Volume62
Issue number3
StatePublished - May 1997

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rhubarb
Rheum
Ipomoea batatas
Oxalates
oxalates
sweet potatoes
Vegetables
Biological Availability
bioavailability
vegetables
Calcium
calcium
Oxalic Acid
oxalic acid
mustard greens
Mustard Plant
Spinacia oleracea
Brassica
spinach
cabbage

All Science Journal Classification (ASJC) codes

  • Food Science

Cite this

Weaver, C. M., Heaney, R. P., Nickel, K. P., & Packard, P. I. (1997). Calcium bioavailability from high oxalate vegetables: Chinese vegetables, sweet potatoes and rhubarb. Journal of Food Science, 62(3), 524-525.

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 journalArticle

Weaver, CM, Heaney, RP, Nickel, KP & Packard, PI 1997, 'Calcium bioavailability from high oxalate vegetables: Chinese vegetables, sweet potatoes and rhubarb', Journal of Food Science, vol. 62, no. 3, pp. 524-525.
Weaver, C. M. ; Heaney, R. P. ; Nickel, K. P. ; Packard, P. I. / Calcium bioavailability from high oxalate vegetables : Chinese vegetables, sweet potatoes and rhubarb. In: Journal of Food Science. 1997 ; Vol. 62, No. 3. pp. 524-525.
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