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Availability of calcium in some of the leafy vegetables

  • S. C. Devadatta
  • T. C. Appanna
Article
  • 26 Downloads

Summary

Healthy young rats, 28 days old, were placed on six diets in one of which all the calcium was supplied entirely by skimmed milk. In the other diets half of the skimmed milk was replaced by enough ground dried leafy vegetables to provide the same amount of calcium as in the milk diet. At 60 days of age the animals were killed and their bodies analysed for calcium. Comparison of the availability of calcium in these vegetables with that of milk was made by calculating for each an utilization factor which is the ratio of calcium retention to intake. The values for the six diets were: 0·85 for milk diet, 0·74 for diet 1, 0·78 for diet 2, 0·79 for diet 3, 0·54 for diet 4, and 0.69 for diet 5 respectively.

All the five leafy vegetables,viz., Avati Keerai (Sesbania grandiflora), Mola Keerai (Amaranthus gangeticus), Chiru Keerai (Amaranthus spinosus), Curry leaves (Murraya Kænigii), Murunga Keerai (Moringa oleifera) form good sources of calcium from the point of nutrition, especially Avati Keerai, Mola Keerai and Chiru Keerai, as the calcium in these are used as well as that in milk.

Keywords

Leafy Vegetable Skim Milk Powder Utilization Factor Body Calcium Moringa Oleifera 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Indian Academy of Sciences 1954

Authors and Affiliations

  • S. C. Devadatta
    • 1
  • T. C. Appanna
    • 1
  1. 1.Christian Medical CollegeVellore

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