Calcium solubility from sea mustard was compared to that of spinach and milk in an in vitro digestive system with normal and reduced gastric acid concentrations. Aliquots of each were subjected to peptic and pancreatic digestions, and ionic and total soluble calcium levels were measured as indices of potential availability. Solubility of calcium from sea mustard was comparable to cow's milk and substantially higher than from spinach. A fifty percent reduction of HC1 in the gastric phase lowered calcium solubility by 90% for spinach, 20% for sea mustard, and by less than 7% for milk.
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Kim et al. (1986) studied this question.
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