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Calcium absorption from kale.

R P Heaney1, C M Weaver

  • 1Creighton University, Omaha, NE 68178.

The American Journal of Clinical Nutrition
|April 1, 1990
PubMed
Summary
This summary is machine-generated.

Calcium absorption from kale is better than from milk in women. Kale, a low-oxalate vegetable, shows excellent calcium bioavailability, unlike spinach.

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Area of Science:

  • Nutritional Science
  • Human Physiology
  • Dietary Calcium Bioavailability

Background:

  • Dietary calcium is crucial for bone health.
  • Calcium absorption varies significantly based on food source.
  • Oxalates in vegetables can inhibit calcium absorption.

Purpose of the Study:

  • To compare the fractional absorption of calcium from kale versus milk.
  • To assess the bioavailability of calcium in kale, a low-oxalate vegetable.

Main Methods:

  • Intrinsically labeled kale and milk were administered to 11 healthy women.
  • Fractional calcium absorption was measured for both food sources.
  • Calcium absorption from kale was compared to that from milk.

Main Results:

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  • Fractional calcium absorption from kale averaged 0.409.
  • Fractional calcium absorption from milk averaged 0.321.
  • Calcium absorption from kale was significantly higher than from milk (P < 0.025).

Conclusions:

  • Kale provides highly absorbable calcium for humans.
  • Kale's low oxalate content contributes to its excellent calcium bioavailability.
  • Kale is a valuable dietary source of bioavailable calcium.