Premium
Absorbability of Calcium from Brassica Vegetables: Broccoli, Bok Choy, and Kale
Author(s) -
HEANEY R.P.,
WEAVER C.M.,
HINDERS SM.,
MARTIN B.,
PACKARD P.T.
Publication year - 1993
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1993.tb06187.x
Subject(s) - brassica , calcium , chemistry , bioavailability , food science , absorption (acoustics) , zoology , botany , biology , materials science , pharmacology , organic chemistry , composite material
Absorption of calcium from three intrinsically labeled Brussica 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 ± .095. This value is slightly but significantly lower than the average value for the Brassica sources combined (0.514 ± 0.090). Thus, Brussicu vegetable sources exhibit excellent calcium bioavailability.