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Bioavailability of phosphorus from various foods - an in vitro study

Bioavailability of phosphorus from various foods - an in vitro study

Aktuelle Ernahrungsmedizin 13(3): 83-87

Availability of phosphorus in different foods was estimated in vitro simulating the digestive processes in the human gastrointestinal tract. Foods examined were: milk and milk products, fish, meat, sausages, grain and cereal products, vegetables including pulses. Phosphorus availability was high in milk (long-life milk 71%), cheese (Swiss cheese 64, processed cheese 81%) and meat (veal 60%), and low in some cereal products (oat flakes 17, wheat bran 23%) and pulses (soyabeans 12, lentils 28%).

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Accession: 002036312

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