Zinc and copper content of foods used in vegetarian diets.

dc.contributor.author	Freeland-Graves, JH
dc.contributor.author	Ebangit, ML
dc.contributor.author	Bodzy, PW
dc.date.accessioned	2013-06-11T14:22:36Z
dc.date.available	2013-06-11T14:22:36Z
dc.date.issued	1980
dc.identifier.citation	J Am Diet Assoc. 1980 Dec;77(6):648-54.	en
dc.identifier.uri	http://hinari-gw.who.int/whalecomwww.ncbi.nlm.nih.gov/whalecom0/pubmed/7440859
dc.identifier.uri	http://erepository.uonbi.ac.ke:8080/xmlui/handle/123456789/31747
dc.description.abstract	The zinc and copper content of seventy-four foods was determined by atomic absorption spectrophotometry. Each of these foods was reported to have been consumed by practicing vegetarians. Legumes, seeds, nuts, whole grains, hard cheeses, and some nutritional supplements were found to be excellent sources of both zinc and copper. Vegetables, fruits, and their products were generally poor sources of trace minerals, with the exception of seed and bean sprouts. Milk and milk products, including rennetless cheeses, contain small quantities of these minerals. Although many of the foods consumed by vegetarians do contain adequate amounts of zinc and copper, their bioavailability may be limited.	en
dc.language.iso	en	en
dc.title	Zinc and copper content of foods used in vegetarian diets.	en
dc.type	Article	en
local.publisher	College of Health Sciences, University of Nairobi	en