The Utilization of Calcium in Soybean Products and Other Calcium Sources
- 1 October 1946
- journal article
- research article
- Published by Elsevier in Journal of Nutrition
- Vol. 32 (4) , 413-422
- https://doi.org/10.1093/jn/32.4.413
Abstract
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.Keywords
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