QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Purchase Article View Shopping Cart Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Kelly, J. Search for Related Content PubMed Articles by Kelly, J.

The Availability of the Calcium of Some New Zealand Vegetables

Department of Home Science, University of Otago, New Zealand

In a series of two experiments on growing rats, involving equalization of calcium intakes and, as far as possible, of gains in body weight among comparable animals, the calcium retention was determined by carcass analysis after a period of experimental feeding averaging 9 weeks. The availability of the calcium of various vegetables was compared in each case with that of the calcium of skim milk powder at levels of calcium intake insufficient to promote maximum calcification of the bones.

From the results obtained the following conclusions are drawn.

1. The calcium of milk is better utilized than the calcium of the vegetables tested.

2. The Savoy cabbage tested is an excellent source of calcium since its content of this element is very high; under the conditions of these experiments, this calcium was 93% as available as that of milk.

3. The calcium of swede turnips and parsnips is very well utilized. Under the conditions of these experiments their calcium was 87% and 88%, respectively, as available as that of milk.

4. Silver beet greens are a poor source of calcium in the diet, comparable in value to spinach since, under the conditions of these experiments, their calcium was only 46% as available as that of milk.