File:Food sources of Calcium (calcium-rich foods).pdf
Original file (1,125 × 1,625 pixels, file size: 229 KB, MIME type: application/pdf)
Captions
Captions
Summary
[edit]| Description |
English: About 96.5% of foods contained calcium. On the basis of the proposed method, the average (%) of foods containing appropriate calcium levels (to achieve adequate calcium intake) in food groups was 11.38%, of which 8.39% was the average of calcium source (good source of calcium) foods, and 2.99% was the average of high-calcium (excellent source of calcium) foods. Animal products, excluding dairy products and bone-containing foods, had almost no foods containing appropriate calcium levels. Plant products, excluding calcium-fortified foods and dairy-containing foods, had few foods containing appropriate calcium levels. In addition, some foods containing appropriate calcium levels in plant products contain oxalic acid (oxalate) or phytic acid (phytate), which decreases calcium absorption. Major foods containing appropriate calcium levels were allocated to dairy products, dairy-containing foods (except dairy products), and calcium-fortified foods.
The highest amounts of calcium were found in breakfast cereal (calcium-fortified), calcium-set tofu, malted milk drink (calcium-fortified), nutrition shake (calcium-fortified), almond milk drink (calcium-fortified), coconut milk drink (calcium-fortified), formulated bar (calcium-fortified), granola bar (calcium-fortified), waffle (calcium-fortified), cheese product (calcium-fortified), soy milk (calcium-fortified), milk beverage (calcium-fortified), whey protein powder isolate, orange juice (calcium-fortified), rennet tablets (unsweetened), sheep milk, cow milk, grapefruit juice (calcium-fortified), buttermilk, chocolate bar (calcium-fortified), Indian buffalo milk, yogurt, goat milk, canned Atlantic sardine with bone, kefir, drink mix (calcium-fortified), American cheese (calcium-fortified), Gruyère cheese, vegetable juice (calcium-fortified), pasta in tomato and cheese sauce (calcium-fortified), orange drink (calcium-fortified), soy yogurt (calcium-fortified), Swiss cheese, fat-free mozzarella cheese, rice milk drink (calcium-fortified), collards, hard goat cheese, fat-free cheddar cheese, and acid whey. Suggested citation: Forouzesh, Abed; Forouzesh, Fatemeh; Samadi Foroushani, Sadegh; Forouzesh, Abolfazl; Zand, Eskandar. A new method for calculating calcium content and determining appropriate calcium levels in foods. Food Analytical Methods 2022;15:16-25. https://doi.org/10.1007/s12161-021-02084-3 |
| Date | |
| Source | Own work |
| Author | SSamadi15 |
Licensing
[edit]
- You are free:
- to share – to copy, distribute and transmit the work
- to remix – to adapt the work
- Under the following conditions:
- attribution – You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
- share alike – If you remix, transform, or build upon the material, you must distribute your contributions under the same or compatible license as the original.
File history
Click on a date/time to view the file as it appeared at that time.
| Date/Time | Thumbnail | Dimensions | User | Comment | |
|---|---|---|---|---|---|
| current | 14:01, 13 October 2021 |  | 1,125 × 1,625 (229 KB) | SSamadi15 (talk | contribs) | Uploaded own work with UploadWizard |
You cannot overwrite this file.
File usage on Commons
There are no pages that use this file.