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Phytate and Zinc Contents of Coffees, Cocoas, and Teas
Author(s) -
HARLAND B. F.,
OBERLEAS D.
Publication year - 1985
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.1365-2621.1985.tb13807.x
Subject(s) - zinc , food science , chemistry , instant , phytic acid , molar ratio , biochemistry , organic chemistry , catalysis
Several samples of coffee, both instant and percolated, hot cocoa mixes, and teas, both instant and brewed, were analyzed for phytate and zinc. Phytate:zinc molar ratios were calculated. An estimation of the phytate contribution from the beverages to the total diet presented. Depending upon the source selected and the strength and quantity of the beverage consumed, there is concern that a high take of these beverages may exacerbate an already marginal zinc status.