Zinc content of selected foods
Freeland, J.H.; Cousins, R.J.
Journal of the American Dietetic Association 68(6): 526-529
1976
ISSN/ISBN: 0002-8223 PMID: 1270715 Document Number: 107873
The zinc content of 174 foods was determined by atomic absorption spectrophotometry, using a dry ash preparation method. Data on some of the foods were not available elsewhere. Shellfish, cheese, meats, and nuts represented the highest sources of zinc found in this study. Soft drinks and other beverages, as well as vegetables generally, were poor sources of zinc.
Document emailed within 1 workday
Related Documents
Haeflein, K.A.; Rasmussen, A.I. 1977: Zinc content of selected foods Journal of the American Dietetic Association 70(6): 610-616Oberleas, D.; Harland, B.F. 1981: Phytate content of foods: effect on dietary zinc bioavailability Journal of the American Dietetic Association 79(4): 433-436
Méndez, R.Olivia.; Bueno, K.; Campos, N.; López, D.; Wyatt, C.Jane.; Ortega, Mía.Isabel. 2005: Total content and dialyzable iron and zinc in foods from northern and Southern Mexico Archivos Latinoamericanos de Nutricion 55(2): 187-193
Reiter, L.A.; Driskell, J.A. 1985: Vitamin B-6 content of selected foods served in dining halls Journal of the American Dietetic Association 85(12): 1625-1627
Błoniarz, J.; Buliński, R. 1984: Effect of emissions in the region of the Stalowa Huta plant and power station on the content of various trace elements of selected vegetables and fruit. II. Lead, cadmium, zinc, copper, nickel and iron content of fruit Roczniki Panstwowego Zakladu Higieny 35(2): 119-124
Ariff, S.; Krebs, N.F.; Soofi, S.; Westcott, J.; Bhatti, Z.; Tabassum, F.; Bhutta, Z.A. 2014: Absorbed zinc and exchangeable zinc pool size are greater in Pakistani infants receiving traditional complementary foods with zinc-fortified micronutrient powder Journal of Nutrition 144(1): 20-26
Zaborowska, W.; Wierciński, J. 1997: Content of lead, cadmium,copper and zinc in hair of school children from selected rural areas in greater Lublin Roczniki Panstwowego Zakladu Higieny 48(4): 337-342
Alles, S.; Peng, L.X.; Mozola, M.A. 2009: Validation of a modification to Performance-Tested Method 010403: microwell DNA hybridization assay for detection of Listeria spp. in selected foods and selected environmental surfaces Journal - Association of Official Analytical Chemists 92(2): 438-448
Alles, S.; Peng, L.X.; Mozola, M.A. 2009: Validation of a modification to Performance-Tested Method 070601: Reveal Listeria Test for detection of Listeria spp. in selected foods and selected environmental samples Journal - Association of Official Analytical Chemists 92(2): 449-458
Rutkowska, U. 1975: Content of microelements in food. Effect of the grinding process on the content of copper, zinc and manganese in rye and wheat flour Roczniki Panstwowego Zakladu Higieny 26(3): 339-345
Ellis, R.; Kelsay, J.L.; Reynolds, R.D.; Morris, E.R.; Moser, P.B.; Frazier, C.W. 1987: Phytate:zinc and phytate X calcium:zinc millimolar ratios in self-selected diets of Americans, Asian Indians, and Nepalese Journal of the American Dietetic Association 87(8): 1043-1047
Jones, J.W.; Gajan, R.J.; Boyer, K.W.; Fiorino, J.A. 1977: Dry ash-voltammetric determination of cadmium, cooper, lead, and zinc in foods Journal - Association of Official Analytical Chemists 60(4): 826-832
McLaughlin, P.J.; Weihrauch, J.L. 1979: Vitamin e content of foods Journal of the American Dietetic Association 75(6): 647-665
Alvarez de Araya, C.; Farah, M.; Zuccarelli, M.T.; Masson, L. 1981: Sodium and potassium content of various Chilean foods Archivos Latinoamericanos de Nutricion 31(1): 146-155
Nanda, R.S. 1972: Fluoride content of North Indian foods Indian Journal of Medical Research 60(10): 1470-1482
Thenen, S.W. 1982: Folacin content of supplemental foods for pregnancy Journal of the American Dietetic Association 80(3): 237-241
Ogawa, Y.; Takahashi, S.; Kitagawa, R. 1984: Oxalate content in common Japanese foods Hinyokika Kiyo. Acta Urologica Japonica 30(3): 305-310
Efimochkina, N.R.; Bykova, I.B.; Stetsenko, V.V.; Minaeva, L.P.; Pichugina, T.V.; Markova, Y.M.; Korotkevich, Y.V.; Kozak, S.S.; Sheveleva, S.A. 2016: The study of the contamination and the levels of Campylobacter spp. during the processing of selected types of foods Voprosy Pitaniia 85(5): 52-59
Stöcker, J.; Becker, K. 1982: Problems of food stores in dealing with risk foods in a selected district Zeitschrift für die Gesamte Hygiene und ihre Grenzgebiete 28(11): 788-789
Ma, J. 1985: Investigation on the arsenic content of sea-foods of Zhoushan Region Zhonghua Yu Fang Yi Xue Za Zhi 19(2): 72-74