Forbes R M, Erdman J W, Parker H M, Kondo H, Ketelsen S M
J Nutr. 1983 Jan;113(1):205-10. doi: 10.1093/jn/113.1.205.
An assay was conducted with young albino rats to compare the bioavailability of zinc contained in calcium- and in magnesium-precipitated tofu to zinc supplied as the carbonate in egg white diets. Relative availability of zinc from both tofu preparations was 51% as measured by weight gain and 36-39% for log micrograms tibia zinc accumulation. In a separate experiment with zinc supplied at 9 mg/kg in all diets, the effect of increasing dietary calcium on weight gain and tibia zinc accumulation was tested. Performance of tofu-fed rats relative to zinc carbonate-fed rats at 0.4, 0.7 and 1.2% calcium was, respectively: 92, 67 and 48% for weight gain, and 70, 58 and 61 for tibia zinc content.
用幼年白化大鼠进行了一项试验，以比较钙沉淀豆腐和镁沉淀豆腐中所含锌的生物利用度与蛋清日粮中以碳酸盐形式提供的锌的生物利用度。通过体重增加测定，两种豆腐制品中锌的相对利用率为51%，通过每克胫骨锌积累量对数测定为36 - 39%。在另一项实验中，所有日粮中锌的添加量均为9 mg/kg，测试了增加日粮钙含量对体重增加和胫骨锌积累的影响。在日粮钙含量分别为0.4%、0.7%和1.2%时，喂食豆腐的大鼠相对于喂食碳酸锌的大鼠的表现分别为：体重增加方面为92%、67%和48%，胫骨锌含量方面为70、58和61。
