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The phytate and mineral content of some cereals, cereal products, legumes, legume products, snack bars, and nuts available in New Zealand

Biological Trace Element Research volume 10, pages 107–121 (1986)Cite this article

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.

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Affiliations

  1. Department of Nutrition, University of Otago, Dunedin, New Zealand

    Joan M. McKenzie-Parnell & Barbara E. Guthrie

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  1. Joan M. McKenzie-Parnell
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  2. Barbara E. Guthrie
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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

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  • DOI: https://doi.org/10.1007/BF02795563

Index Entries

  • Phytate, in foods
  • minerals, content in foods
  • cereals, phytate and minerals in
  • legumes, phytate and minerals in
  • bioavailability, of zinc