Calcium Bioavailability from High Oxalate Vegetables: Chinese Vegetables, Sweet Potatoes and Rhubarb
Connie M. Weaver, Robert P. Heaney, Kwangok P. Nickel, P.I. PACKARD
Journal of Food Science
Abstract
ABSTRACT Absorption of calcium from high calcium vegetables endogenously labeled with 45 Ca was studied in premenopausal women using a randomized cross over design. Chinese (C.) vegetables are a major source calcium, but the bioavailability is unknown and likely affected by 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 (1.097±0.0532) and C. cabbage flower leaves (1.097±0.0532).
Extracted Claims
6 claims extracted from this paper into the knowledge graph
calcium absorption index Chinese mustard greens
“Calcium absorption index (X±SEM) was highest for C. mustard greens (1.097±0.0532) and C. cabbage flower leaves (1.097±0.0532)”
calcium absorption index Chinese cabbage flower leaves
“Calcium absorption index (X±SEM) was highest for C. mustard greens (1.097±0.0532) and C. cabbage flower leaves (1.097±0.0532)”
calcium absorption Chinese vegetables, sweet potatoes, rhubarb
“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 o...”