title: Zinc content of selected foods.
abstract: The zinc content of 174 foods was determined by atomic absorption spectrophotometry, using a dry ash preparation method. Data on some of the foods were not available elsewhere. Shellfish, cheese, meats, and nuts represented the highest sources of zinc found in this study. Soft drinks and other beverages, as well as vegetables generally, were poor sources of zinc.
mesh_terms: D003296:Cooking; D005069:Evaluation Studies as Topic; D005504:Food Analysis; D005519:Food Preservation; D005525:Food-Processing Industry; D013054:Spectrophotometry, Atomic; D015032:Zinc / Q000032:analysis*
chemical_list: D015032:Zinc