1750-3841/asset/cover.gif?v=1&s=cc760d193fea5e703fa2cd19747fe758a848377f "Journal of Food Science")
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Absorbability of Calcium from Brassica Vegetables: Broccoli, Bok Choy, and Kale
Article first published online: 26 AUG 2006
DOI: 10.1111/j.1365-2621.1993.tb06187.x
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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).
Publication History
- 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.
- Abstract
- References
- Cited By
Keywords:
- calcium absorption;
- bioavailability;
- broccoli;
- bok choy;
- kale;
- Brassica sp
ABSTRACT
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.