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Kalziumhaltige Lebensmittel / pflanzliches Kalzium

  1. C.M. WEAVER, R.P. HEANEY, K.P. NICKEL, P.I. PACKARD: Calcium Bioavailability from High Oxalate Vegetables: Chinese Vegetables, Sweet Potatoes and Rhubarb; Journal of Food Science Volume 62, Issue 3, pages 524–525, May 1997; Article first published online: 20 JUL 2006; DOI: 10.1111/j.1365-2621.1997.tb04421.x
  2. Heaney RP1, Weaver CM, Recker RR.; Calcium absorbability from spinach.; Am J Clin Nutr. 1988 Apr;47(4):707-9.; PMID: 3354496
  3. Jian Yang, Tracy Punshon, Mary Lou Guerinot, Kendal D. Hirschi: Review, Plant Calcium Content: Ready to Remodel; Nutrients 2012, 4(8), 1120-1136; doi:10.3390/nu4081120; Published: 21 August 2012
  4. C M Weaver, K L Plawecki: Dietary calcium: adequacy of a vegetarian diet.; Am J Clin Nutr May 1994 vol. 59 no. 5 1238S-1241S
  5. Connie M Weaver, William R Proulx, Robert Heaney: Choices for achieving adequate dietary calcium with a vegetarian diet; Am J Clin Nutr September 1999 vol. 70 no. 3 543s-548s
  6. Chai W, Liebman M.: Effect of different cooking methods on vegetable oxalate content.; J Agric Food Chem. 2005 Apr 20;53(8):3027-30.; PMID: 15826055
  7. Kimura M, Itokawa Y.: Cooking losses of minerals in foods and its nutritional significance.; J Nutr Sci Vitaminol (Tokyo). 1990;36 Suppl 1:S25-32; discussion S33.; PMID: 2081985
  8. U.S. National Library of Medicine: Calcium in diet; abgerufen am 18.12.2015
  9. Weaver CM, Plawecki KL.: Dietary calcium: adequacy of a vegetarian diet.; Am J Clin Nutr. 1994 May;59(5 Suppl):1238S-1241S.
  10. Heaney RP, Weaver CM.: Calcium absorption from kale.; Am J Clin Nutr. 1990 Apr;51(4):656-7.; PMID: 2321572
  11. C. Alan Titchenal, Joannie Dobbs: A system to assess the quality of food sources of calcium; Journal of Food Composition and Analysis Volume 20, Issue 8, December 2007, Pages 717–724; 6th International Food Data Conference; doi:10.1016/j.jfca.2006.04.013
  12. Joanna Sulibursk, Zbigniew Krejpcio: Evaluation of the content and bioaccessibility of iron, zinc, calcium and magnesium from groats, rice, leguminous grains and nuts; J Food Sci Technol. 2014 Mar; 51(3): 589–594.; Published online 2011 Sep 29. doi: 10.1007/s13197-011-0535-5; PMCID: PMC3931887
  13. Jian Yang, Tracy Punshon, Mary Lou Guerinot, Kendal D. Hirschi: Review, Plant Calcium Content: Ready to Remodel; Nutrients 2012, 4(8), 1120-1136; doi:10.3390/nu4081120, Published: 21 August 2012
  14. Linda K. Massey, Reid G. Palmer, Harry T. Horner: Oxalate Content of Soybean Seeds (Glycine max:  Leguminosae), Soyfoods, and Other Edible Legumes; J. Agric. Food Chem., 2001, 49 (9), pp 4262–4266; DOI: 10.1021/jf010484y; Publication Date (Web): August 8, 2001
  15. Jian Yang, Tracy Punshon, Mary Lou Guerinot, Kendal D. Hirschi: Review, Plant Calcium Content: Ready to Remodel; Nutrients 2012, 4(8), 1120-1136; doi:10.3390/nu4081120, Published: 21 August 2012
  16. Joanna Suliburska, Zbigniew Krejpcio: Evaluation of the content and bioaccessibility of iron, zinc, calcium and magnesium from groats, rice, leguminous grains and nuts; J Food Sci Technol. 2014 Mar; 51(3): 589–594.; Published online 2011 Sep 29. doi: 10.1007/s13197-011-0535-5; PMCID: PMC3931887
  17. C.M. Weaver, R.P. Heaney, L. Connor, B.R. Martin, D.L. Smith, S. Nielsen: Bioavailability of Calcium from Tofu as Compared with Milk in Premenopausal Women; Journal of Food Science Volume 67, Issue 8, pages 3144–3147, October 2002; Article first published online: 20 JUL 2006; DOI: 10.1111/j.1365-2621.2002.tb08873.x