We gratefully acknowledge the professional assistance of Rita Ryan, RN, Janet Bar-ger-Lux, MS, and Yonas Gizaw in the conduct of this project.
Absorbability of Calcium from Brassica Vegetables: Broccoli, Bok Choy, and Kale
Article first published online: 26 AUG 2006
Journal of Food Science
Volume 58, Issue 6, pages 1378–1380, November 1993
How to Cite
HEANEY, R.P., WEAVER, C.M., HINDERS, SM., MARTIN, B. and PACKARD, P.T. (1993), Absorbability of Calcium from Brassica Vegetables: Broccoli, Bok Choy, and Kale. Journal of Food Science, 58: 1378–1380. doi: 10.1111/j.1365-2621.1993.tb06187.x
Supported by NIH Grant #AR39221 (Specialized Center of Research in Ostiporosis).
- Issue published online: 26 AUG 2006
- Article first published online: 26 AUG 2006
- Ms received 12/21/93; revised 6/15/93; accepted 7/26/93.
- calcium absorption;
- bok choy;
- Brassica sp
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.