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Calcium bioavailability of selected Egyptian foods with emphasis on the impact of fermentation and germination
Journal article   Peer reviewed

Calcium bioavailability of selected Egyptian foods with emphasis on the impact of fermentation and germination

Kadry Ghanem and Laila Hussein
International journal of food sciences and nutrition, Vol.50(5), pp.351-356
01/09/1999
DOI: https://doi.org/10.1080/096374899101085
PMID: 10719566

Abstract

Calcium Food Nutrition
The bioavailability of calcium (Ca) was assessed in 11 foodstuffs of plant or animal origin using rat feeding experiments and the criteria used for assessing the bioavailability were femur Ca and calcium efficiency. The bioavailability of Ca was found to be highest in fishes (Melouha) and cheeses (Mesh) fermented under local processing techniques.

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