[Food analysis for balance studies, especially calcium, magnesium, phosphorus and nitrogen].

The calcium-, magnesium-, phosphorus-, nitrogen- and water-contents have been estimated in raw and processed foods (bread and sausages). These results were then compared with the data in food tables. Surprisingly small differences were recorded, since content-deviations of processed foods are equalized in a whole day menu. Thus, food tables proved to be reliable for the calculation of balance and test diets.