Copper and zinc in selected foods
1984
Lawler, Marilyn R. | Klevay, Leslie M.
Few data on the copper and zinc contents of convenience items and frozen foods have been reported in the literature. In this study, selected meats, frozen vegetables, and convenience items were analyzed for copper and zinc content by atomic absorption spectrophotometry. Foods found to have the highest copper content tended to be highest in zinc as well. Beef liver was an outstanding source of both minerals. Protein foods were generally good sources of zinc, supplying more than 2 mg/100-gm serving. Foods containing more than 0.2 mg copper per 100 gm were considered to be good sources. Examples included chicken livers, garbanzo beans, frozen Mexican-style dinner, and frozen brownies. Most of the other foods analyzed contained relatively small amounts of copper and zinc. Nevertheless, the contribution of such foods to the total daily copper and zinc intake illustrates the desirability of including a wide variety of foods in the diet.
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