How much calcium in broccoli
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Calcium Content in Broccoli: A Comprehensive Overview
Calcium Concentration in Broccoli
Broccoli (Brassica oleracea L., Italica Group) is recognized as a valuable source of calcium (Ca) in the human diet. Studies have shown that the calcium concentration in broccoli heads averages around 3.0 mg per gram of dry weight (DW)2. This makes broccoli a significant non-dairy source of calcium, especially beneficial for individuals who consume limited amounts of dairy products.
Bioavailability of Calcium in Broccoli
The bioavailability of calcium from broccoli is notably high. Research indicates that the fractional calcium absorption from broccoli is approximately 47.8%1. This absorption rate is comparable to that of milk, which has a fractional calcium absorption of about 46.3%1. This high bioavailability is crucial as it ensures that a significant portion of the calcium consumed from broccoli is effectively utilized by the body.
Calcium Content in Different Broccoli Varieties
The calcium content in broccoli can vary depending on the specific variety and environmental factors. In a study examining various inbred and hybrid broccoli heads, significant differences in calcium concentrations were observed, with some entries showing more than a two-fold difference in calcium levels2. This variation highlights the potential for selecting and breeding broccoli varieties with higher calcium content to enhance nutritional benefits.
Impact of Cooking and Composite Dishes
The preparation method of broccoli can influence its calcium availability. When broccoli is included in composite dishes, such as macaroni and broccoli, the overall calcium dialysability can be affected. For instance, the addition of macaroni to broccoli significantly lowered the dialysability of calcium, which is a measure of how much calcium can be absorbed by the body4. This suggests that while broccoli is a rich source of calcium, the way it is prepared and consumed can impact its nutritional efficacy.
Conclusion
Broccoli is a highly nutritious vegetable with a substantial calcium content, averaging around 3.0 mg per gram of dry weight. Its calcium bioavailability is comparable to that of milk, making it an excellent alternative source of calcium, particularly for those who avoid dairy. However, the calcium content can vary among different broccoli varieties, and the method of preparation can influence its absorption. Overall, incorporating broccoli into the diet can significantly contribute to meeting daily calcium requirements.
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Most relevant research papers on this topic
Absorbability of Calcium from Brassica Vegetables: Broccoli, Bok Choy, and Kale
Brassica vegetables, such as broccoli, bok choy, and kale, exhibit excellent calcium bioavailability compared to milk.
RCTCalcium and Magnesium Concentration of Inbred and Hybrid Broccoli Heads
Broccoli head calcium and magnesium concentrations vary significantly among inbred and hybrid varieties, with environmental factors potentially complicating genetic improvement of these nutrients.
EFFECT OF ASCORBIC ACID AND CALCIUM FOLIAR APPLICATION ON GROWTH, YIELD AND MARKETABILITY OF BROCCOLI
Foliar application of ascorbic acid and calcium significantly improves broccoli growth, yield, and marketability, with the interaction treatment of A3Ca3 showing the most significant increase in growth, yield, and marketability.
In vitro calcium availability from brassica vegetables (Brassica oleracea L.) and as consumed in composite dishes
Abstract In vitro calcium availability from four varieties of Brassica oleracea L. (broccoli, cauliflower, green cabbage and kale) was evaluated. The effect of including some brassica vegetables in composite dishes (macaroni and broccoli, macaroni and cauliflower) was also studied. Brassica vegetables were rich in calcium (20.6–35.3 mg/100 g) and in organic acids. Dietary fibre content in brassica vegetables (2.4 g/100 g) was lower than in composite dishes, the latter having a higher content of the soluble fraction. Uronic acids represented 50% of the soluble fibre fraction of brassica vegetables and only 24% of that of composite dishes. Approximately 25% of the total calcium of brassica vegetables was dialysable; ionic dialysable calcium was about 7% of the total calcium. The addition of macaroni to vegetables significantly lowered only calcium dialysability (p
Calcium and zinc balances during consumption of high and low oxalate-containing vegetables
Spinach intake increases calcium intake, but lowers calcium absorption compared to broccoli intake.
MINERAL CONTENT OF PRIMARY AND SECONDARY INFLORESCENCES OF ELEVEN BROCCOLI CULTIVARS GROWN IN EARLY AND LATE SEASONS
Broccoli's mineral content varies by season and cultivar, with Tokyodome being the most calcium-rich cultivar.
Determination of Sodium, Potassium, Magnesium, and Calcium Minerals Level in Fresh and Boiled Broccoli and Cauliflower by Atomic Absorption Spectrometry
Boiling significantly decreases the levels of sodium, potassium, magnesium, and calcium minerals in broccoli and cauliflower compared to fresh broccoli and cauliflower.
Pre-harvest calcium application increases biomass and delays senescence of broccoli microgreens
Pre-harvest calcium application increases broccoli microgreen biomass and delays senescence, improving postharvest quality and shelf-life, potentially enabling wider retail marketing.
Highly CitedDetermination and Evaluation Employing Multivariate Analysis of the Mineral Composition of Broccoli (Brassica oleracea L. var. Italica)
Broccoli mineral composition varies between conventional and organic cultures, with no significant difference between raw and cooked samples, but raw and cooked samples show a tendency for separation in principal component analysis and hierarchical cluster analysis.
Metabolomic assessment reveals an elevated level of glucosinolate content in CaCl₂ treated broccoli microgreens.
Preharvest calcium application in broccoli microgreens increases glucosinolate content, which enhances yield and shelf life, with a higher glucosinolate level observed at each post-harvest time point compared to control groups.
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