title: Phytate, calcium, iron, and zinc contents and their molar ratios in foods commonly consumed in China.
abstract: A total of 60 food samples commonly consumed in China were analyzed for phytate using the anion-exchange method and for calcium, iron, and zinc using atomic absorption spectrophotometry. The foods analyzed included those based on cereal grains and soybean. Phytate contents expressed on a wet weight basis ranged from 0 for foods made from starches to 1878 mg/100 g for dried stick-shaped soybean milk film. The calcium contents were between 2.08 mg/100 g for ground corn and 760.67 mg/100 g for diced fried soybean curd. The lowest values of iron and zinc were 0.04 mg/100 g for Panjin pearl rice cooked with discarding extra water and 0.08 mg/100 g for potato and bean starches, while the highest values of iron and zinc were observed in dried stick-shaped soybean milk film. Although many foods were relatively rich in calcium, zinc, and iron, many also contained a higher level of phytate. Of the 60 food samples, 34 foods had a phytate/calcium molar ratio >0.24, 53 foods had a phytate/iron molar ratio >1, 31 foods had a phytate/zinc molar ratio >15, and only 7 foods had a phytate x calcium/zinc >200. Phytate in foods impair the bioavailability of calcium, iron, and zinc, which to some extent depends upon food processing and cooking methods.
authors.affiliation: National Institute for Food Safety and Nutrition, Chinese Center for Disease Control and Prevention, Beijing 100050, China. mags@chinacdc.net.cn
authors.forename: Guansheng
authors.initials: G
authors.lastname: Ma
authors.forename: Ying
authors.initials: Y
authors.lastname: Jin
authors.forename: Jianhua
authors.initials: J
authors.lastname: Piao
authors.forename: Frans
authors.initials: F
authors.lastname: Kok
authors.forename: Bonnema
authors.initials: B
authors.lastname: Guusje
authors.forename: Evert
authors.initials: E
authors.lastname: Jacobsen
mesh_terms: D001682:Biological Availability; D002136:Calcium, Dietary / Q000032:analysis* / Q000493:pharmacokinetics; D002681:China; D002523:Edible Grain / Q000737:chemistry; D005504:Food Analysis; D019266:Iron, Dietary / Q000032:analysis* / Q000493:pharmacokinetics; D012275:Oryza / Q000737:chemistry; D010833:Phytic Acid / Q000032:analysis* / Q000494:pharmacology; D011786:Quality Control; D013025:Glycine max / Q000737:chemistry; D013213:Starch / Q000737:chemistry; D014908:Triticum / Q000737:chemistry; D003313:Zea mays / Q000737:chemistry; D015032:Zinc / Q000032:analysis* / Q000493:pharmacokinetics
chemical_list: D002136:Calcium, Dietary; D019266:Iron, Dietary; D010833:Phytic Acid; D013213:Starch; D015032:Zinc