Calcium bioavailability (BV) from sesame seeds, almond powder, whole wheat bread, spinach, and nonfat dry milk (NFDM) was compared to calcium BV from a calcium carbonate (CaCO3)‐supplemented control diet using a rat model. When comparing different calcium sources, the relative BV of the products was CaCO3 (100%), NFDM (100%) whole wheat bread (95%), almond powder (66%), sesame seeds (65%), NFDM and spinach mixture (52%), and spinach (47%). Separate almond, NFDM, and CaCO3 diets were supplemented with 0.4% ascorbic acid; vitamin C addition had no significant effect on calcium BV.
|Original language||English (US)|
|Number of pages||4|
|Journal||Journal of food science|
|State||Published - Jan 1989|
ASJC Scopus subject areas
- Food Science