Abstract
Analyses for phytate by an indirect precipitation method and for the minerals calcium (Ca), zinc (Zn), iron (Fe), copper (Cu), and manganese (Mn) by atomic absorption spectrophotometry were carried out on 100 foods available in New Zealand. Foods with 1% phytate (dry weight basis) included untoasted muesli, rolled oats, wheat germ, wheat bran, soybean, and some soy products. Most breads contained between 0.35 and 0.60% phytate; legumes on average had 0.62% phytate, as did snack bars. There was a wide variation in Ca and Zn contents: There was a tenfold variation in Ca content among the legume products, whereas there was a seventyfold variation in Zn content among the cereals. The phytate: Zn molar ratio, which is presumed to indicate the biovailability of Zn, was above 20∶1 for two-thirds of the cereals and almost all of the snack bars; it was above 15∶1 for one-third of the breads, almost all of the legumes, and half of the legume products. These high phytate: Zn molar ratios, as well as some Ca: phytate molar ratios above 6∶1, indicate that there might be a reduced biovailability of Zn in many of the foods analyzed in this study.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
J. A. Maga,J. Agric. Food Chem. 30, 1 (1982).
G. S. Lo, S. L. Settle, F. H. Steinke, and D. T. Hopkins,J. Nutr.,111, 2223 (1981).
N. T. Davies and S. E. Olpin,Br. J. Nutr. 41, 591 (1979).
E. R. Morris and R. Ellis,J. Nutr. 110, 1037 (1980).
J. G. Reinhold, B. Faradji, P. Abadi, and F. Ismail-Beigi, inTrace Elements in Human Health and Disease, vol 1, A. S. Prasad, ed., Academic, New York, San Francisco, London, 1976 pp. 163–180.
N. T. Davies, V. Hristic, and A. A. Flett,Nutr. Rept. Int. 15, 207 (1976).
L. Hallberg and L. Rossander,Am. J. Clin. Nutr. 36, 514 (1982).
Anon, a New Zealand Department of Health,Health,35, 11 (1983).
M. McCay,J. Assn. Home Sci. Alumnae, NZ 47, 12 (1983).
Anon, b, Bread and Health,Bread Information Centre Bull. Wellington, NZ, February, 1983.
J. A. Birkbeck, inNew Zealanders and their Diet, 2nd revised ed, Dunedin, New Zealand (1983).
B. E. Guthrie,NZ Med. J. 82, 418 (1975).
R. Holt,J. Sci. Food Agric. 6, 136 (1955).
B. Samotus and D. Schwimmer,Biochim. Biophys. Acta 57, 389 (1962).
N. T. Davies and H. Reid,Br. J. Nutr. 41, 579 (1979).
J. M. McKenzie,NZ Med. J. 79, 1016 (1974).
J. M. McKenzie,Nutr. Reps. Int. 29, 387 (1984).
H. P. Averill and C. G. King,J. Am. Chem. Soc. 48, 724 (1926).
D. Oberleas, inToxicants Occurring Naturally in Foods, F. M. Strong, ed., 2nd ed,Natl. Acad. Sci., Washington DC, 1973, pp. 363–371.
B. E. Knuckles, D. D. Kuzmicky, and A. A. Betschart,J. Food Sci. 47, 1257 (1982).
K. Lee and J. A. Abendroth,J. Food Sci. 48, 1344 (1983).
D. J. Cosgrove, inInositol Phosphates: Studies in Organic Chemistry 4, Elsevier, Amsterdam, 1980, pp. 12–25.
D. Oberleas and B. F. Harland,J. Am. Diet. Assn. 79, 433 (1981).
J. G. Reinhold,Ecol. Food Nutr. 1, 187 (1972).
J. M. McKenzie-Parnell and N. T. Davies,Food Chem. in press.
E. Hoff-Jorgensen, O. Anderson, and G. Nielson,Biochem. J. 40, 555 (1946).
B. Momcilovic, B. Belonje, A. Giroux, and B. B. Shah,J. Nutr. 106, 913 (1976).
F. W. Hogarth,J. Human Nutr. 35, 379 (1981).
A. Wise,Nutr. Abst. Rev. 53, 791 (1983).
DHHS,Rep. Health Soc. Subj. 17, HMSO, London, 1980.
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
McKenzie-Parnell, J.M., Guthrie, B.E. The phytate and mineral content of some cereals, cereal products, legumes, legume products, snack bars, and nuts available in New Zealand. Biol Trace Elem Res 10, 107–121 (1986). https://doi.org/10.1007/BF02795563
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/BF02795563