processing calcium carbonate with hdm into bologna , thuringer or canned meat improved calcium bioavailability but did not increase the bioavailability of the calcium from mdm . the calcium absorptions were 62.7 , 60.4 and 60.6 % , respectively , from raw mdm , mdm bologna , mdm thuringer and canned mdm . however , the percentage of calcium absorbed from calcium carbonate was increased slightly from 65.3 , 65.9 and 65.6 % , respectively , when it was processed as raw hdm , hdm bologna and thuringer to 69.0 % when processed as canned hdm . the bioavailability of the calcium in mdm was similar to that of calcium carbonate , whether expressed as apparent absorption or as relative biological value .
C0006675
calcium
C0006681
calcium carbonate