Calcium - Function and effects: Rice calcium and phytic acid levels

Jianfen Liang*, Yifan He, Qian Gao, Xuan Wang, M.J.R. Nout

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review

1 Citation (Scopus)


Rice is the primary food source for more than half of the world population. Levels of calcium contents and inhibitor - phytic acid are summarized in this chapter. Phytic acid has a very strong chelating ability and it is the main inhibit factor for calcium in rice products. Calcium contents in brown rice varied with varieties and cultivation locations; white rice contains lower levels of calcium than brown rice caused by loss during milling. Levels of calcium in rice products mainly are due to processing and/or materials used. Calcium solubility in rice products can be improved by a decrease or degradation of phytic acid. Calcium and phytic acid distributed unhomogeneous in rice kernel. Most of the calcium locates in the bran part and more than 70% phytic acid locates in less than 8% of the outermost layer of rice kernel. Soaking, germination and treatment with phytase could degrade phytic acid. Calcium nutrition of rice products could be improved by supplementation, fortification and enhancers.

Original languageEnglish
Title of host publicationCalcium: Chemistry, Analysis, Function and Effects
PublisherRoyal Society of Chemistry
ISBN (Electronic)9781782627296
ISBN (Print) 9781849738873
Publication statusPublished - Jan 2016

Publication series

NameFood and Nutritional Components in Focus
ISSN (Print)2045-1695
ISSN (Electronic)2045-1709


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