Magnesium content of selected foods
1978
Greger, J.L. | Marhefka, S. | Geissler, A.H.
Extract: The magnesium content of about 1500 foods was determined by atomic absorption spectrophotometry. Generally bread and cereal products and chocolate and licorice candies had two to three times the magnesium per wet weight as milk, meat or vegetable products. The ratios of magnesium to caloric content of these foods were also calculated using published values for caloric content of the foods. Generally the ratios were higher in vegetables than in meat, milk and cereal products.
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