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Copper and zinc in selected foods
Journal of the American Dietetic Association
|September 1, 1984
Summary
Copper and zinc levels vary in convenience and frozen foods. Beef liver is exceptionally rich in both minerals, while protein foods are good zinc sources, highlighting dietary variety for nutrient intake.
Area of Science:
- Nutritional Science
- Food Chemistry
Background:
- Limited data exists on copper and zinc in convenience and frozen foods.
- Understanding mineral content in these food types is crucial for dietary assessments.
Purpose of the Study:
- To quantify copper and zinc content in selected convenience and frozen food items.
- To identify food sources rich in copper and zinc.
Main Methods:
- Atomic absorption spectrophotometry was used for mineral analysis.
- Selected meats, frozen vegetables, and convenience foods were analyzed.
Main Results:
- Copper and zinc levels often correlated; foods high in copper were also high in zinc.
- Beef liver showed outstanding levels of both copper and zinc.
- Protein foods provided over 2 mg zinc/100g; good copper sources exceeded 0.2 mg/100g (e.g., chicken livers, garbanzo beans, frozen meals, brownies).
Conclusions:
- Dietary variety is essential, as even foods with small amounts contribute to total daily copper and zinc intake.
- Certain convenience and frozen foods can be significant sources of these essential minerals.