| Abstract
| - The effect of added organic acids on the calcium availability of vegetables was investigated usingthe dialysis profiles obtained from an in vitro simulated gastrointestinal digestion with continuous-flow dialysis method. Citric acid was the most effective enhancer followed by tartaric, malic, andascorbic acids. For amaranth, which has a low calcium availability (5.4%), a significant increase ofavailability was observed with increasing concentrations of all acids studied. With the continuous-flow dialysis approach, organic acids could be observed to promote the dialyzability even at an elevatedintestinal pH. An enhancement effect from added organic acids was not clearly observed for Chinesekale, which itself contains a high amount of available calcium (52.9%). Keywords: Calcium availability; vegetables; organic acid; in vitro method; continuous flow
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