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Absorbability of Calcium From Common Beans
Author(s) -
WEAVER C.M.,
HEANEY R.P.,
PROULX W.R.,
HINDERS SM.,
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.tb06192.x
Subject(s) - calcium , chemistry , oxalate , zoology , food science , absorption (acoustics) , biology , inorganic chemistry , materials science , organic chemistry , composite material
Absorption of calcium from white, red, and pinto beans, labeled with 45 Ca, 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 < 0.001). Oxalate content averaged 0.34%, and phytate averaged 1.7%, a stoichiometric excess relative to calcium. To evaluate the relation of phytate to reduced absorbability, labeled pinto beans were pre‐treated with phytase and fed to 10 subjects. Fractional absorption rose, averaging 0.318 ± 0.071, (P <0.01 vs. untreated beans), but was significantly below that of milk. The difference was partly accounted for by phytate, with the remainder probably due to relatively high oxalate.