Calcium and phosphorus in the guinea pig diet

Dawn Hromanik, Director of Nutrition, Oxbow Pet Products

Calcium is a very important component of the diet of both guinea pigs and any animal in general (including humans), however, too much calcium is not very good for pigs. For their health, it is extremely dangerous to completely exclude foods that do not contain calcium from the diet. In this case, the phosphorus content of the diet will be too high, and the ratio of calcium to phosphorus will be reversed and mean the appearance of other health problems, such as demineralization (softening) of the bones, mainly the jaw, leading to dental diseases. Calcium is just one of the causes leading to the formation of bladder stones. Drinking little water is another common cause. Low water intake leads to urine concentration, causing calcium to precipitate and crystallize. The first step to preventing this is to let your guinea pig drink as much water as she wants. Many gilts are given a choice between plain water and water with added vitamin C, and generally prefer plain water. A guinea pig needs 100 ml of water per kilogram of body weight. A little less if the pig gets a lot of greens and vegetables. However, even if a vegetable is 95% water, then to get the necessary, say, 100 ml of water, the pig needs to eat about 100 g of greens per day, and this is a lot, I tell you. However, before you can speculate about the cause, the stones must be analyzed to reveal their composition and core of crystallization. The matrix of the “body” of the stone in 99.9% of cases consists of calcium carbonate. I honestly have never heard of the other components. This is because the environment in which the stone floats while in the bladder is calcium carbonate. Here is the source for you. Calcium oxalate, phosphate, or most commonly carbonate can all be the nucleus of crystallization. There is a lot of evidence from calcium oxalate stone studies in guinea pigs (and humans) that show that the absence of certain anaerobic bacteria predisposes animals and humans to calcium oxalate stones. The absence of these oxalate-depleting bacteria in the caecum may explain the hypersensitivity in some gilts to high-calcium vegetables – while in rabbits, such vegetables do not cause problems. But I digress from the topic. It is important to remember that the correct ratio of calcium to phosphorus is much more important than just the amount of calcium in the diet. The rule I use myself is that the vegetative parts of plants have a higher ratio of calcium to phosphorus. This is an ideal ratio, since we do not need the inverse ratio, where there is more phosphorus than calcium (since it can lead to the formation of phosphate stones and bone demineralization). Phosphate crystals are embedded in the walls of the bladder and cause irritation. In the reproductive parts of plants (seeds and roots), the content of phosphorus is much higher. This applies to all fruits (apples, bananas, grapes, raisins), seeds (grain mixes, sunflower seeds, oatmeal) and carrots. Another reason why you should not feed the above food. The following tables show the amount of calcium and phosphorus in the diet, and also include the ratio of calcium to phosphorus. If you are looking for a diet plan for a guinea pig with bladder stones, these charts will be of great help to you.  

| VEGETABLES 100g Serving|Water (%)|Energy (Kcal)|Protein (g)|Vitamin C (mg)|Calcium Ca (mg)|Phosphorus P (mg)|Ca:P Ratio| :————————- |————|——-|———|———|———| ———: |Alfalfa (alfalfa), sprouts (shoots)| 91.14|29|4.0|8.2|32|70|0.5:1| |Asparagus|92.40|23|2.28|13.2|21|56|0.4:1 |Okra (okra, gombo) | 89.58 | 33 | 2.00 | 21.1 | 81 | 63 | 1.3:1| | Broccoli | 90.69 | 28 | 3 | 93.2 | 48 | 66 | 0.7:1| | Rutabaga | 89.66 | 36 | 1.20 | 25.0 | 47 | 58 | 0.8:1| | Mustard, leaves | | 90.80 | 26 | 2.70 | 70.0 | 103 | 43 | 2.4:1| | Headed cabbage | 92.15 | 25 | 1.44 | 32.2 | 47 | 23 | 2:1 | | Brussels sprouts | 86.00 | 43 | 3.38 | 85.0 | 42 | 69 | 0.6:1| | Chinese cabbage | 95.32 | 13 | 1.50 | 45.0 | 105 | 37 | 2.8:1| | Cabbage garden (fodder) | 84.46 | 50 | 3.30 | 120.0 | 135 | 56 | 2.4:1| | Cauliflower | 91.91 | 25 | 2 | 46.4 | 22 | 44 | 0.5:1| | Kohlrabi | 91.00 | 27 | 1.70 | 62.0 | 24 | 46 | 0.5:1| | Watercress | 95.11 | 11| 2.30 | 43.0 | 120 | 60 | 2:1 | | Coriander | 92.21 | 23 | 2.13 | 27.0 | 67 | 48 | 1.4:1| |Corn | 75.96 | 86 | 3.22 | 6.8 | 2 | 89 | 0.02:1| | Chard | 92.66 | 19 | 1.80 | 30.0 | 51 | 46 | 1.1:1| | Carrots | 87.79 | 43 | 1.03 | 9.3 | 27 | 44 | 0.6:1| | Cucumber (with skin) | | 96.01 | 13 | 0.69 | 5.3 | 14 | 20 | 0.7:1| | Dandelion, greenery | | 85.60 | 45 | 2.70 | 35.0 | 187 | 66 | 2.8:1| | Pepper, green | | 92.19 | 27 | 0.89 | 89.3 | 9 | 19 | 0.5:1| | Pepper, red | | 92.19 | 27 | 0.89 | 190.0 | 9 | 19 | 0.5:1| |Parsley | 87.71 | 36 | 2.97 | 133.0 | 138 | 2.4:1| |Tomatoes | 93.76 | 21 | 0.85 | 19.1 | 5 | 24 | 0.2:1| | Sweet tomatoes, leaves | 87.96 | 35 | 4.00 | 11.0 | 37 | 94 | 0.4:1| | Purslane | 93.92 | 16 | 1.30 | 21.0 | 65 | 44 | 1.5:1| | Lettuce (green leaves of ordinary lettuce) | | 94.91 | 14 | 1.62 | 24.0 | 36 | 45 | 0.8:1| | Lettuce head | 94.00 | 18 | 1.30 | 18.0 | 68 | 25 | 2.7:1| | Beets, greens | | 92.15 | 19 | 1.82 | 30.0 | 119 | 40 | 3:1| | Beets | 87.58 | 43 | 1.61 | 4.9 | 16 | 40 | 0.4:1 | |Celery | 94.64 | 16 | 0.75 | 7.0 | 40 | 25 | 1.6:1| | Turnips (turnips) | | 91.87 | 27 | 0.90 | 21.0 | 30 | 27 | 1.1:1| | Turnips (turnip), greens | | 91.07 | 27 | 1.50 | 60.0 | 190 | 42 | 4.5:1| |Pumpkin | 91.60 | 26 | 1.00 | 9.0 | 21 | 44 | 0.5:1| | Pumpkin (all varieties – zucchini, pumpkin, squash, etc.) | 88.72 | 37 | 1.45 | 12.3 | 31 | 32| 1:1 | | Dill, greens | 85.95 | 43 | 3.46 | 85.0 | 208 | 66 | 3.2:1| | Green beans | 90.27 | 31 | 1.82 | 16.3 | 37 | 38 | 1:1| | Chicory, greens | | 92.00 | 23 | 1.70 | 24.0 | 100 | 47 | 2.1:1| | Spinach | 91.58 | 22 | 2.86 | 28.1 | 99 | 49 | 2:1 |

|Calcium content in 100 g

VEGETABLES | :———— 208 mg – Dill, greens 190 mg – Turnip (turnip), greens 187 mg – Parsley 135 mg – Cabbage (fodder) 120 mg – Watercress 119 mg – Beet, greens 105 mg – Chinese cabbage 103 mg – Mustard, greens 100 mg – Chicory, greens 

99 mg – Spinach 

81 mg — Okra (okra, gombo) 

68 mg – Lettuce head 

67 mg – Coriander 

65 mg — Purslane 

52 mg – Endive chicory (escarole) 

51 mg Swiss chard 

48 mg – Broccoli 

47 mg – cabbage 

47 mg — Broccoli 

42 mg – Brussels sprouts 

40 mg – Celery 

37 mg – Sweet tomatoes, leaves 

37 mg – Green beans 

36 mg – Lettuce (green leaves of a regular lettuce) 

32 mg – Alfalfa (alfalfa), sprouts (shoots) 

31 mg – Pumpkin (winter, all varieties, e.g. zucchini, pumpkin, squash, etc.) 

30 mg – Turnip (turnip) 

27 mg – Carrot 

24 mg — Kohlrabi 

23 mg – Carrots, young

22 mg – Sweet tomatoes 

22 mg – Cauliflower 

21 mg — Asparagus 

21 mg – Pumpkin 

20 mg – Pumpkin (summer, all varieties, e.g. zucchini, pumpkin, squash, etc.) 

16 mg – Beets 

14 mg – Cucumber (with skin) 

9 mg – Pepper, red 

9 mg – Pepper, green 

5 mg – Tomatoes 

2 mg – Maize 49 mg – Raisins, pitted 

40 mg – Oranges 

33 mg – Lime 

32 mg – Blackcurrant 

26 mg — Kiwi 

26 mg — Lemon 

24 mg — Papaya 

22 mg – Raspberry 

15 mg Cherry, sweet 

14 mg – Strawberries 

14 mg – Mandarin 

14 mg – Apricots 

12 mg – Grapefruit, white 

11 mg – Grapefruit, pink and red 

11 mg – Pears 

11 mg – Cantaloupe (cantaloupe) 

11 mg – Grapes 

10 mg – Mango 

8 mg – Watermelon 

8 mg – Persimmon 

7 mg – Pineapple 

7 mg – Apples (with skin) 

7 mg – Cranberry 

6 mg — Banana 

6 mg – Honey melon 

6 mg – Blueberries 

5 mg Cassaba (winter melon) 

5 mg — Nectarine 

5 mg – Peach 

4 mg – Plums

The ratio of calcium to phosphorus Ca:P

VEGETABLES Calcium to phosphorus ratio Ca:P

FRUIT

4.5:1 – Turnip (turnip), greens 

3.2:1 – Dill, greens 

3.0:1 – Beets, greens 

2.8:1 – Dandelion, greenery 

2.8:1 – Chinese cabbage 

2.7:1 – Lettuce head 

2.4:1 – Mustard, greens 

2.4:1 — Parsley

2.4:1 – Cabbage garden (fodder) 

2.1:1 – Chicory, greens 

2.0:1 – spinach 

2.0:1 – watercress 

2.0:1 – cabbage 

1.9:1 – Endive chicory (escarole)

1.6:1 – Celery 

1.5:1 — Purslane 

1.4:1 — Coriander 

1.3:1 — Okra (okra, gombo) 

1.1:1 – Swiss chard 

1.1:1 — Turnips (turnips) 

1.0:1 – Pumpkin (winter, all varieties, e.g. zucchini, pumpkin, squash, etc.) 

1.0:1 – Beans, green 

0.8:1 – Lettuce (green leaves of a regular lettuce) 

0.8:1 – Sweet potato 

0.8:1 — Turnip 

0.7:1 – Broccoli 

0.7:1 – Cucumber (with skin) 

0.6:1 – Carrot 

0.6:1 – Pumpkin (summer, all varieties, e.g. zucchini, pumpkin, squash, etc.)

0.6:1 – Carrots, young 

0.6:1 – Brussels sprouts 

0.5:1 – Cauliflower 

0.5:1 — kohlrabi 

0.5:1 – Pumpkin 

0.5:1 – Alfalfa (alfalfa), sprouts (shoots) 

0.5:1 – Pasternak 

0.5:1 – Pepper, green 

0.5:1 – Pepper, red 

0.4:1 – Sweet tomatoes, leaves 

0.4:1 – Beets 

0.4:1 — Asparagus 

0.2:1 – Tomatoes 

.02:1 – Mais 4.8:1 – Papaya 

2.9:1 – Oranges 

1.8:1 — Lyme 

1.8:1 — Raspberry 

1.6:1 — Lemon 

1.5:1 – Blackcurrant 

1.5:1 – Grapefruit, white 

1.2:1 – Grapefruit, pink and red 

1.2:1 — Mandarin 

1.0:1 — Pineapple 

1.0:1 – Pears 

1.0:1 – Apples (with skin) 

0.9:1 — Mango 

0.9:1 – Watermelon 

0.8:1 — Cherries, sweet 

0.8:1 — Grapes 

0.8:1 – Cranberry 

0.7:1 – Kassaba (winter melon) 

0.7:1 – Apricots 

0.7:1 — Kiwi 

0.7:1 – Strawberry 

0.6:1 – Cantaloupe (cantaloupe)

0.6:1 – Honey melon 

0.6:1 – Blueberry 

0.5:1 — Persimmon 

0.5:1 – Raisins, pitted 

0.4:1 – Peaches 

0.4:1 – Plums 

0.3:1 — Nectarine 

0.3:1 – Bananas

Source Guinea Lynx Forums, Guinea Lynx

© Translation by Elena Lyubimtseva