Exploration of Foods and Foodomics

Table 3

Levels of essential elements (mg/kg) in foods consumed by vegetarian populations

Food group	Food item	Cu				I				Mn				Mo				Se				Zn
Food group	Food item	Min	Max	Mean ± SD	% DRV	Min	Max	Mean ± SD	% DRV	Min	Max	Mean ± SD	% DRV	Min	Max	Mean ± SD	% DRV	Min	Max	Mean ± SD	% DRV	Min	Max	Mean ± SD	% DRV
Grains and grain-based products	Buckwheat	3.76	5.04	5.04 ± 0.06	31.5	-	-	< LOQ (0.010)	-	5.2	28	15.3 ± 0.4	51.1	0.113	0.77	0.48 ± 0.01	74.2	0.033	0.057	0.033 ± 0.001	4.69	19.9	27.9	21.5 ± 0.4	37.5
	Bulgur wheat			4.8 ± 0.3	29.9			0.0132 ± 0.0004	0.88			13.7 ± 0.3	45.8			0.58 ± 0.02	89.1			0.035 ± 0.001	4.94			22 ± 1	53.5
	Spelt flour			4.3 ± 0.2	26.8			< LOQ (0.010)	-			28 ± 1	92.9			0.77 ± 0.04	118			0.057 ± 0.003	8.18			27.9 ± 0.7	35.1
	Millet			3.76 ± 0.05	23.5			< LOQ (0.047)	-			5.2 ± 0.1	17.3			0.113 ± 0.003	17.5			0.035 ± 0.001	4.98			19.9 ± 0.3	29.3
Dairy products	Fresh semi-fat cow’s cheese	0.071	0.339	0.17 ± 0.02	1.04	0.144	0.534	0.28 ± 0.01	18.7	0.039	0.42	0.107 ± 0.009	0.36	0.021	0.079	0.079 ± 0.004	12.2	0.024	0.125	0.111 ± 0.006	15.9	2.77	15.9	15.9 ± 0.7	14.5
	Fresh low-fat cow’s cheese			0.179 ± 0.009	1.12			0.52 ± 0.02	34.9			0.122 ± 0.001	0.41			0.074 ± 0.005	11.5			0.091 ± 0.007	13.1			15.9 ± 0.2	14.5
	Fresh goat cheese			0.34 ± 0.03	2.12			0.534 ± 0.005	35.6			0.42 ± 0.02	1.40			0.021 ± 0.001	3.18			0.125 ± 0.003	17.9			14 ± 1	12.5
	Unsweetened natural Greek yogurt			0.071 ± 0.003	0.45			0.172 ± 0.003	11.5			0.039 ± 0.001	0.13			0.056 ± 0.001	8.67			0.027 ± 0.001	3.81			2.83 ± 0.08	2.57
	Greek yogurt with fruit			0.085 ± 0.005	0.53			0.144 ± 0.001	9.59			0.37 ± 0.01	1.24			0.074 ± 0.004	11.3			0.024 ± 0.001	3.43			2.77 ± 0.09	2.52
Products for non-standard diets	Miso	1.24	19.5	3.5 ± 0.1	22.1	0.027	0.114	< LOQ (0.047)	-	2.44	44	9.4 ± 0.3	31.2	0.124	4.11	4.11 ± 0.09	12.2	0.067	0.31	0.31 ± 0.01	44.8	2.2	52	12.6 ± 0.5	11.4
	Textured soy protein			19.5 ± 0.9	122			< LOQ (0.010)	-			44 ± 2	148			0.16 ± 0.01	11.5			0.142 ± 0.003	20.3			52 ± 4	46.9
	Soy yogurt			1.24 ± 0.05	7.72			< LOQ (0.010)	-			2.5 ± 0.1	8.28			0.199 ± 0.002	3.18			< LOQ (0.020)	1.78			2.2 ± 0.1	2.00
	Soy sausage			2.04 ± 0.05	12.8			0.027 ± 0.001	1.79			3.31 ± 0.05	11.1			0.229 ± 0.003	8.67			0.15 ± 0.01	21.5			6.3 ± 0.3	5.76
	Seitan			2.25 ± 0.01	14.1			0.114 ± 0.001	7.61			6.8 ± 0.1	22.5			0.124 ± 0.001	11.3			0.067 ± 0.001	9.56			12.97 ± 0.02	11.8
	Soy dessert			1.61 ± 0.03	10.1			< LOQ (0.010)	-			2.44 ± 0.04	8.12			0.59 ± 0.02	35.6			< LOQ (0.020)	2.01			3.29 ± 0.08	2.99
Pulses. dried fruits and oilseeds	Chia seeds	6.5	19.4	17.7 ± 0.5	111	-	-	< LOQ (0.010)	-	10.9	56	56 ± 2	186	0.025	5.4	0.557 ± 0.01	85.8	0.028	2.15	0.636 ± 0.003	90.9	24	63	63 ± 6	57.3
	Brazil nuts			18.6 ± 0.9	116			< LOQ (0.010)				12.1 ± 0.5	40.3			0.025 ± 0.001	3.91			2.15 ± 0.07	307			41 ± 2	37.2
	Pumpkin seeds			10.5 ± 0.2	65.7			< LOQ (0.047)				34 ± 1	115			1.77 ± 0.07	273			0.14 ± 0.01	19.6			41.2 ± 0.5	37.5
	Sunflower seeds			19.4 ± 0.3	122			< LOQ (0.047)				23.7 ± 0.3	79.0			0.29 ± 0.01	44.9			0.127 ± 0.007	18.2			58.8 ± 0.3	53.5
	Red lentils (dry)			8.4 ± 0.2	52.6			< LOQ (0.047)				10.9 ± 0.4	36.5			2.6 ± 0.1	404			0.166 ± 0.004	23.6			38.6 ± 0.8	35.1
	White bean			9.5 ± 0.6	59.1			< LOQ (0.047)				17 ± 1	56.3			4.1 ± 0.1	624			0.17 ± 0.01	24.1			32 ± 3	29.3
	Catarino bean			7.1 ± 0.2	44.5			< LOQ (0.047)				15.3 ± 0.3	50.9			1.11 ± 0.04	171			0.028 ± 0.002	3.98			27.3 ± 0.4	24.8
	Red bean			7.4 ± 0.4	46.2			< LOQ (0.047)				12.4 ± 0.2	41.5			5.4 ± 0.3	823			0.151 ± 0.006	21.6			29 ± 2	26.1
	Black-eyed pea			7.5 ± 0.1	47.0			< LOQ (0.047)				12.8 ± 0.2	42.8			1.22 ± 0.07	187			0.49 ± 0.03	70.6			34.2 ± 0.9	31.1
	Butter bean			6.5 ± 0.3	40.7			< LOQ (0.047)				13.9 ± 0.6	46.3			2.07 ± 0.04	319			0.085 ± 0.002	12.1			30 ± 1	27.6
	Black bean			7.7 ± 0.2	48.4			n.a.				13.2 ± 0.6	44.1			1.6 ± 0.2	248			0.088 ± 0.003	12.6			24 ± 2	21.7
Fruiting vegetables	Goji berries	-	-	7.9 ± 0.3	49.2	-	-	0.0179 ± 0.0002	1.19	-	-	8.1 ± 0.4	27.1	-	-	0.232 ± 0.008	35.6	-	-	0.032 ± 0.002	4.52	-	-	10.9 ± 0.4	9.93

Return to article view

% DRV: contribution of each foodstuff for the daily intake of micronutrients in percentage; LOQ: limit of quantification