Table 5. Changes of Ca, P, ash, and protein before and after cooking at boiling temperature for 8 min

Ca sources	Ca (mg/100 g)		P (mg/100 g)		Ash (%)		Protein (%)
Ca sources	Not cooked	Cooked	Not cooked	Cooked	Not cooked	Cooked	Not cooked	Cooked
Egg Ca	555	567	22	21	1.21	1.18	0.29	0.22
Milk Ca-high	439	466	231	246	1.48	1.42	0.31	0.24
Milk Ca-low	301	311	133	134	1.05	1.05	0.19	0.16
Mean±SD	32±127^a	448±129^a	129±104^a	133±113^a	1.25±0.22^a	1.21±0.19^a	0.26±0.06^a	0.21±0.04^a

All data were converted in dry matter basis for fair comparison.
Values that share the same letter within each composition are not significantly different at p<0.05.