Errata: Recommended D Levels & Mustard Green Ca Content
Two errata:
1. On p. 8 of the Executive Summary for their 2010 Dietary Reference Intakes for Calcium and Vitamin D, the Institute of Medicine says that they are basing their recommendations on a vitamin D level of 16 to 20 ng/ml of 25(OH)D. I have been using that as the level to indicate adequate vitamin D. But later in the document (p. 14), they talk about ideal levels some more and conclude that less than 20 ng/dl might be potentially too low for some people and therefore they recommend at least 20 ng/ml.
I have changed the levels in my calcium and vitamin D articles to reflect this. (Thanks, Brandon!)
2. In the table of calcium in plant foods, I had listed the wrong amount of calcium in a 1/2 cup serving of “Mustard greens – frozen, cooked, boiled, drained, chopped” as 107 mg. It is actually 76 mg.
April 2nd, 2013 at 6:54 pm
The calcium content of tahini can also be lower than listed in this article.
http://ndb.nal.usda.gov/ndb/foods/show/3713
http://ndb.nal.usda.gov/ndb/foods/show/3676
The label on my tahini states that one tablespoon contains 22 mg of calcium.
April 2nd, 2013 at 8:00 pm
dimqua,
I prefer to use this version since it says it’s the most common type:
http://ndb.nal.usda.gov/ndb/foods/show/3672
The label on your tahini was probably made from one of the USDA entries.
April 3rd, 2013 at 8:41 am
In israel we have some tehini with about 850+ and even 1000+ mg of calcium .
Some brands are very low too .
April 4th, 2013 at 7:47 pm
Jack:
Do you have information about the calcium content of this foods and its absorption.
April 4th, 2013 at 7:50 pm
Wendy,
I don’t. I doubt there is anything on absorption, but you can possibly find the calcium amounts at the USDA nutrient database: http://ndb.nal.usda.gov/ndb/search/list