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Zinc and copper content
of foods used in vegetarian diets.
J Am Diet Assoc 1980 Dec;77(6):648-54
Freeland-Graves JH, Ebangit ML, Bodzy PW.
The zinc and copper content of seventy-four foods was determined by atomic
absorption spectrophotometry. Each of these foods was reported to have been
consumed by practicing vegetarians. Legumes, seeds, nuts, whole grains, hard
cheeses, and some nutritional supplements were found to be excellent sources of
both zinc and copper. Vegetables, fruits, and their products were generally poor
sources of trace minerals, with the exception of seed and bean sprouts. Milk and
milk products, including rennetless cheeses, contain small quantities of these
minerals. Although many of the foods consumed by vegetarians do contain adequate
amounts of zinc and copper, their bioavailability may be limited
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