日本人の常食する食品中のマグネシウム, マンガン, 亜鉛および銅含量

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書誌事項

タイトル別名
  • Magnesium, Manganese, Zinc and Copper Contents in Japanese Foodstuffs
  • ニホンジン ノ ジョウショクスル ショクヒンチュウ ノ マグネシウム マンガン

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抄録

The magnesium, manganese, zinc and copper contents are given for about 200 food materials harvested or purchased in Tokushima District. In general, foodstuffs of plant origin contained more manganese and magnesium than those of animal origin. In food classes, their magnesium contents appear as following descending orders: dried seaweeds, seeds and nuts, spices, dried legumes, cereals and their products, beverages, shell-fishes, fishes, vegetables, fruits, meat, milk, and fats and oils. Tea, leaves, sea weeds, spices, seeds and nuts and dried legumes showed relatively higher manganese contents than the other classes. Tha leaves, cocoa, crustacea, and seeds and nuts contained both zinc and copper in considerably high amounts. Meals and dishesà la carte were prepared and their magnesium, manganese, zinc and copper contents were measured in comparison with the values calculated from the data of each foodstuff used. From the results obtained differences between the analytical data and the calculated respective values were in the range of -33 to +46%.

収録刊行物

  • 栄養と食糧

    栄養と食糧 30 (6), 381-393, 1977

    公益社団法人 日本栄養・食糧学会

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