Studies on the Calcium Contents of Certain Foods (Part 8)

Calcium Contents of some Fresh Vegitable Fruits and Potatoes

Abstract

The present work was carried out to determine the total calcium contents of some fresh vegetable friuts and potatoes and to clarify the availability of calcium in stomach by means of model experiment. The results obtained are as follows :
1) The total calcium content was from 20 mg to 30 mg % in cucurbits, from 10 mg to 50 mg % in potatoes and from 75 mg to 110 mg % in Konjak (food made from the starch of Amorphophallus Konjak).
2) The amount of the water soluble and weak acid soluble calcium was found to be about 60% of the total calcium in cucurbits and potatoes, respectively.
3) In Konjak, the great majority of calcium was caused by adding the coagulating agent (calcium oxide) in the process of production, and the possibly available amount of calcium in stomach ranged from 91 to 98% of the total calcium content.