Evaluation of the selenium and chromium content of plant foods
- 142 Downloads
In the present study the selenium and chromium content of different plant foods such as fruits, greens, flowers, vegetables, dried fruits, spices, condiments, cereals and pulses were analysed. The selenium values for cereals indehiscent vegetables, root vegetables, stem vegetables, pulses, fleshy vegetables, greens, fleshy fruits, condiment seeds, spices and dried fruits ranged between 24.2–32.16, 2.4–18.9, 2.8–21.5, 3.0–32, 48.7–92.5, 1.25–9.5, 3.0–8.2, 2.0–9.4, 6.2–66.2, 6.2–17.5 and 3.5–16.8 μg/100 g respectively. The chromium values for the same ranged between 48.2–52.6, 31.0–45, 21.2–25.7, 23.7–62.8, 15.0–43.5, 20.4–65, 14.2–42.1, 14.25–46.7, 58.4–150 and 96–168 μg/100 g respectively. Thus dried fruits have the highest chromium content and pulses the highest selenium content.
KeywordsChromium Selenium Plant Physiology Plant Food Chromium Content
Unable to display preview. Download preview PDF.
- 1.A.O.A.C., 1977 Analysis of foods for Arsenic and Selenium by acid digestion. Volume 60 (4) p. 813Google Scholar
- 2.Borel and Anderson, 1984. The Indian Journal of Nutrition and Dietetics. Volume 17 (2), p. 53–58Google Scholar
- 3.Burk, RF and Correia, NA, 1981. Selenium in hapatic haem metabolism-Selenium in biology and medicine. West port, Conn Avi p. 86–97Google Scholar
- 4.Cameron, A, 1984. Food Science — A Chemical Approach. Sydney. Toronto, p. 225Google Scholar
- 5.Chen, X, Yang, G, Chen, JA, Wen, Z, 1981. ‘Relation of Selenium deficiency to occurrence of Keshan Disease’, Selenium in Biology and Medicine. West Port, Conn Avi, pp. 171–175Google Scholar
- 6.Cohen, JD and Chova Niec, E, 1985. ‘Selenium and Gentathione Activity’. American Journal of Clinical Nutrition, p. 735.Google Scholar
- 7.Dworkin, BM, Rosenthal, WS, Womeser, GP and Weiss, L, 1987. ‘Selenium Deficiency in Acquired immune deficiency syndrome’, Tour, Paren Ent Nut Vol 10 (4), pp. 405–407Google Scholar
- 8.Heinzerlung, AZ, Swanson, AB, 1985. Nutrition Reviews, p. 553–567Google Scholar
- 9.Hinks, LJ, Inwards, KD, Lloyds, B and Clayton, BE, 1984. ‘Trace Elements Status in Eczema and Psoriasis’. Clinic Exptal Dermato Vol 12 (2), p. 93–96Google Scholar
- 10.Milton Scott, 1981. ‘History of the Discovery of the Nutritional Importance of Selenium. Selenium in biology and Medicine. Westport. Conn Avi pp. 27–35Google Scholar
- 11.Wenck, DA, Baren, M. ‘The Challenge of Being Well Nourished’. Rosten Publishing Company, pp. 56–59Google Scholar