Survey of total and bioavailable chromium in grain and cereal products by atomic absorption spectrophotometry

The chromium content of samples of cereals, legumes, oil seeds, and alimentary pastes (in the latter, bioavailable chromium as well) was determined by atomic absorption spectrophotometry. The chromium content in whole cereals differs substantially and is mostly concentrated in pericarps. Variations occur not only among different types of cereals, but also among cereals of the same type, depending on the areas of origin. Concentration varies substantially even in samples of legumes and oil seeds. The content of bioavailable chromium (ethanol-extractable) is, in most cases, more than 50% of the total chromium amount. This makes these products particularly interesting as dietary supplements.