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  • Title: Provisional tables on the zinc content of foods.
    Author: Murphy EW, Willis BW, Watt BK.
    Journal: J Am Diet Assoc; 1975 Apr; 66(4):345-55. PubMed ID: 1090644.
    Abstract:
    A critical and exhaustive review of published and unpublished data on the zinc content of foods showed that, with few exceptions, the major dietary sources of zinc were foods of animal origin. Oysters, which contained more than 5 mg. zinc per 3-oz. cooked portion, were an outstanding source of zinc. Lean beef and beef liver were also among the foods highest in zinc and ground beef was a good source. Dark meat of poultry contained more zinc than light meat, and turkey was higher in zinc than chicken. Egg yolk, but not egg white, was relatively high in zinc, as were nonfat dry milk and Cheddar cheese. Foods of plant origin, like those of animal origin, varied widely in zinc content. Cocoa and the milling fractions of bran and germ of wheat were high in zinc. Seeds of plants, such as muture dry legumes and peanuts, were better sources of zinc than were leaves, stalks, fruits, or roots. Vegetables, fruits, oils, fats, tea, coffee, and carbonated beverages contained little zinc. Factors influencing the zinc content of foods were evaluated. Provisional tables, giving representative values for zinc in more than two hundred foods, both in 100-gm. portions and in common household units, based on this research, are presented.
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