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Nutrients in selected foods from the orkney Islands©
Author(s) -
Cameron Arleen M.,
Barber Sigrid A.,
Agater Irene B.
Publication year - 1986
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740370109
Subject(s) - pyridoxine , zinc , nutrient , copper , food science , vitamin , vitamin c , biology , chemistry , biochemistry , ecology , organic chemistry
Fifty‐seven samples of 10 vegetables and cereal products from the Orkney Islands were analysed for iron, copper and zinc. Twenty‐seven samples of all foods except beremeal were also assayed for thiamin, pyridoxine, vitamin C and total folate. Copper was found to be low in comparison to published values and the levels of iron and zinc were marginally lower for some vegetables. Thiamin levels in most vegetables and in the local speciality bread, ‘bannocks’, were also lower than published figures. Possible explanations for these findings are discussed.