Zinc content of selected foods.

Selected food items appearing on 24-hr. dietary recalls of nineteen volunteers were analyzed for zinc by atomic absorption spectrophotometry. Consistent and reproducible results were obtained for the zinc content of the foods. Values ranged from 0.02 +/- 0.01 mg. zinc per 100 gm. for fruit cocktail to 6.77 +/- 0.03 mg. per 100 gm. for London broil. Foods in the meat group had the highest zinc values (0.40 to 6.77 mg. per 100 gm.), followed by the breads and cereals (0.30 to 2.54 mg. per 100 gm.); milk and milk products (0.36 to 0.49 mg. per 100 gm.); vegetables (0.12 to 0.60 mg. per 100 gm.); and fruits (0.02 to 0.26 mg. per 100 gm.)--in that order. When comparisons with published values for zinc content of foods were possible, there was good agreement with the values obtained in this study. Using the zinc content of the analyzed foods, dietary zinc intakes based on 24-hr. recall records were calculated for the nineteen volunteers. Mean dietary zinc intake was 13.3 +/- 7.6 mg. and showed a high positive correlation to dietary energy (r = 0.85) and protein (r = 0.90) intakes. Analyzed zinc content of two food composites containing beef was twice that of four food composites not containing beef.