TRYPSIN-INHIBITOR ACTIVITY AND TANNIN CONTENT DO NOT AFFECT CALCIUM BIOAVAILABILITY OF 3 COMMONLY CONSUMED LEGUMES

Calcium bioavailability from legumes containing a range in trypsin inh ibitor activity (TIA) and tannin concentration was studied. Three cult ivars (Phaseolus vulgaris) were hydroponically grown and intrinsically labeled with Ca-45. Raw and cooked legumes were fed to six groups of 6-wk old male Sprague-Dawley rats. Another group received an intraperi toneal (IP) injection of Ca-45. An eighth group was fed a casein metal extrinsically labeled with Ca-45. The absorption of calcium from legu mes by rats averaged 47.1 +/- 7.5% of IP dose. Average phytate content of the legumes was 1.7% and oxalate 0.37%. Raw legumes had an average of 15000 TIA units/g of whole bean, which were completely removed by cooking. Calcium absorption was unaffected by TIA or tannin content. R educed availability of bean calcium was likely due to phytate and/or o xalate present in legumes.