Calcium is an irreplaceable food microelement, necessary for providing normal vital functions of an organism. Calcium together with phosphorus is a base of bone tissue. It activates some very important ferments activity, participates in support of ionic balance in organism, influences the processes taking place in neuromuscular and cardiovascular system, effects fibrillation.

Typical clinical presentations of lack of calcium in organism are nervousness and tetania.

Adult need in calcium is about 0,6-2 g. Children are need in calcium especially. Pregnant women in the second period of pregnancy and nursing women need additional portion of calcium about 1 g a day. The most digestible form of calcium is calcium gluconate.

There is lots of calcium in milk and milk products, in all kinds of cheese especially, in some vegetables (cabbage, garlic, celery, parsley), fruit and berries (gooseberries, black currant, strawberries, cherries). Some products (cereals, spinach, sorrel) slow down digestion of calcium. These products contain phytic and oxalic oxides which produce solventless salts due to correlation with calcium, these are phytates and oxalates, thus making digestion of calcium more difficult. That’s why it is necessary to consider compatibility of food products.