Journal of Nutrition Animal Diets/Enrichment Products...

Home Help [Feedback] [For Subscribers] [Archive] [Search] [Contents]
QUICK SEARCH:   [advanced]


     

Journal of Nutrition Vol. 32 No. 4 October 1946, pp. 413-422
Copyright © 1946 by American Society for Nutrition
This Article
Right arrow Full Text (PDF)
Right arrow Purchase Article
Right arrow View Shopping Cart
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Schroeder, L. J.
Right arrow Articles by Smith, A. H.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Schroeder, L. J.
Right arrow Articles by Smith, A. H.

The Utilization of Calcium in Soybean Products and Other Calcium Sources1

Lawrence J. Schroeder, William M. Cahill and Arthur H. Smith

Department of Physiological Chemistry, Wayne University College of Medicine, Detroit, Michigan

The utilization of the calcium in three foods and one pure chemical compound was studied in adult human subjects. The supplementary calcium consumed ranged from 319 to 795 mg per day. The average per cent utilization of the calcium in evaporated milk was found to be 29.1; in calcium sulfate, 23.7; in soybean "milk," 22.6; whole cooked soybeans, 10.4.

1 Supported by a grant from the Nutrition Foundation, Inc.

Manuscript received 12 June 1946.




Home Help [Feedback] [For Subscribers] [Archive] [Search] [Contents]