Blackwell Publishing Journal Backfiles 1879-2005
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
Process Engineering, Biotechnology, Nutrition Technology
Using a rat model, calcium bioavailability (BV) from tofu, tortillas, nonfat dry milk (NFDM) and mozzarella cheese was compared to a control diet supplemented with calcium carbonate (CaCO3). The above diets were each formulated with and without 0.05% ascorbic acid. When comparing different calcium sources, the relative BV from tofu (107%) was significantly higher (p 〈 0.05) than from tortillas (93%) or NFDM (95%). Calcium BV from tofu, cheese (105%) and CaCO3. (100%) was not different. Vitamin C supplementation has no significant effect on calcium BV. Although some differences were noted, overall calcium BV from each of the tested products was excellent.
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