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MAGNESIUM CONTENT OF SELECTED FOODS
Author(s) -
GREGER J. L.,
MARHEFKA S.,
GEISSLER A. H.
Publication year - 1978
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1978.tb02555.x
Subject(s) - food science , magnesium , chemistry , atomic absorption spectroscopy , caloric theory , food products , biology , quantum mechanics , physics , organic chemistry , endocrinology
The magnesium content of about 150 foods was determined by atomic absorption spectrophotometry. Generally bread and cereal products and chocolate and licorice candies had two to three times the magnesium per wet weight as milk, meat or vegetable products. The ratios of magnesium to caloric content of these foods were also calculated using published values for caloric content of the foods. Generally the ratios were higher in vegetables than in meat, milk and cereal products.