TI: Calcium analysis of selected Western African foods.

AU: Boukari-I; Shier-NW; Fernandez-R-XE; Frisch-J; Watkins-BA; Pawloski-L; Fly-AD
AD: Correspondence (Reprint) address, N. W. Shier, Applied Health Sci. Dep., Nutr. Sci. Div., Indiana Univ., Bloomington, IN 47405-7109, USA. Tel. 812-855-8461. Fax 812-855-3936. E-mail shier@indiana.edu
PY: 2001

SO: Journal-of-Food-Composition-and-Analysis; 14 (1) 37-42, 12 ref. Download pdf File

FTXT: EBSCO Online http://www.ebsco.com/online/direct.asp?ArticleID=QRFFPRDVANT4R30LTJL2 SwetsNet (European Mirror) http://www.swetsnet.nl/link/access_db?issn=08891575&vol=00014&iss=00001&page=37 SwetsNet (US Mirror) http://www.swetsnet.com/link/access_db?issn=08891575&vol=00014&iss=00001&page=37 Academic Press IDEAL (US Mirror) http://www.idealibrary.com/links/doi/10.1006/jfca.2000.0967 Academic Press IDEAL (European Mirror) http://www.europe.idealibrary.com/links/doi/10.1006/jfca.2000.0967 InformationQuest http://www.eiq.com/usr_login.html?sici=0889-1575%28000000%2914%3A1%3C37%3AX%3E2.0.CO%3B2-X
NU: 0889-1575
DT: Journal-Article
LA: En (English)
SC: J Fruits-vegetables-and-nuts

AB: Levels of Ca in 28 Western African foods (vegetables, nuts, fruits and cereals) were determined. Ca contents ranged from 3 to 3630 mg/100 g dry wt., with the top 5 foods being sorrel leaves (3630 mg/100 g), amaranth leaves (3590 mg/100 g), okra leaves (2850 mg/100 g), onion leaves (2540 mg/100 g) and baobab leaves (2240 mg/100 g). Ca levels were lowest in corn flour (3-4 mg/100 g) and sorghum (7 mg/100 g). It is suggested that the results obtained will aid the planning of food-based intervention programmes in this area to improve mineral nutrition.

DE: CALCIUM-; CA-; FOODS-; WEST-AFRICA
UD: 200105