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  1. I was compiling some data about vegan sources of calcium and thought I had formed a reasonable spreadsheet. Then I came across the following page, describing how variable the bioavailability of calcium across various sources really is: http://plenteousveg.com/vegan-sources-calcium/ For example, without factoring in bioavailability we would think that 1 cup of Chinese cabbage would meet ~70% of our calcium requirements. When factoring in bioavailability, it is closer to ~20%. Conversely, a cup of collard greens go from ~27% to ~50%. These are significant differences when trying to formulate a nutritionally complete diet and yet all nutrition databases I have seen online seem to ignore this difference. Is the description of calcium bioavailability in the link above accurate? If so, is there any point using standard online nutrition databases to evaluate calcium sources? Is this degree of variability in bioavailability across various sources the case for many other vitamins eg. B12, iron etc? Regards, -Brendan