Bioavailability of zinc from selected cereals and legumes
1978
Franz, Kay B.
Abstract: The bioavailability of zinc in corn, rice, wheat, lima beans and white beans was examined by measuring weight gain, liver zinc and femur zinc of rats fed these foods. A review of the literature centered on zinc deficiency symptoms, zinc content in food, human needs for zinc, dietary factors which influence the availability of zinc and zinc assessment measurements. Findings demonstrated that whole corn and brown rice had low bioavailabilities; whole wheat flour, unleavened whole wheat bread, and white beans had medium values; and refined cereals, leavened breads, and lima beans had high bioavailabilities of zinc. Phytic acid content was inversely related to zinc bioavailability, but fiber content was not related in the study. Futher studies are suggested to investigate the effect of lime treatment, fermentation processes, and different plant cultivars, on the bioavailability of zinc. Methods of food and diet preparation and zinc analysis are discussed.
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