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THE AVAILABILITY OF CALCIUM FROM CHINESE CABBAGE (BRASSICA PEKINENSIS, RUPR.)

1938; Elsevier BV; Volume: 123; Issue: 1 Linguagem: Inglês

10.1016/s0021-9258(18)74171-9

1083-351X

Hsueh-Chung Kao, R.T. Conner, H. C. Sherman,

Food Quality and Safety Studies

McClugageand Mendel (1) reported that the calcium of spinach and carrots was poorly utilized by dogs, and suggested that these green vegetables should not be extensively used as a dieta,ry source of calcium in place of milk.Rose (2), however, obtained positive calcium balances on women subjects receiving a diet in which more than half of the dietary calcium was supplied by carrots.Blatherwick and Long (3) concluded that the calcium derived from vegetables was capable of meeting the maintenance needs of men.Rose and MacLeod (4) found that when almonds furnished 73 per cent of the calcium of the diet, the calcium was as well utilized as that of milk or carrots.When, however, the almonds cont.ributed85 to 86 per cent of calcium, the utilization was not as efficient.Sherman and Hawley (5) found as a result of studies conducted on growing children that for these subjects the utilization of the calcium of vegetables was not as favorable as that of milk.Mallon, Johnson, and Darby (6) concluded, as a result of studies conducted on adult, women, that the calcium of green lettuce was as well utilized as that of milk.Adolph and Chen (7) also reported that the calcium of soy bean curd cheese was as well utilized as that of milk.Fincke and Sherman (8) found that the calcium of kale was nearly as well utilized as the calcium of milk, but the calcium of spinach was utilized poorly if at all.Recently, Horwitt, Cowgill, and Mendel (9) upon conducting in vitro determinations found that about 30 per cent of the calcium of spinach was rendered soluble under the conditions of their experiment.