Chromium and Manganese in Japanese Diet
Open Access
- 1 January 1965
- journal article
- Published by Oxford University Press (OUP) in Journal of Radiation Research
- Vol. 6 (3-4) , 105-110
- https://doi.org/10.1269/jrr.6.105
Abstract
Measurements of chromium and manganese in the complete diet samples collected throughout Japan were made to know the normal daily intake and percentage contribution from different food-groups. More than 70 per cent of manganese is supplied by plant products, while chromium is more evenly supplied by each food-group as in the case of iron. The daily intake of manganese is 2.7 ∼ 2.9 mg in adults. The ratio Mn : Cr in raw food materials on the average was found to be 21.0 (range : 5.4 ∼ 63.6), while that in cooked servings was only 3.1 ∼ 4.0; this may suggest the introduction of chromium in the course of cooking.Keywords
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