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Trace nutrients

2.* Manganese in British food

Published online by Cambridge University Press:  08 December 2008

R. W. Wenlock,
D. H. Buss and
E. J. Dixon
R. W. Wenlock
Affiliation:
Ministry of Agriculture, Fisheries and Food, LondonSW1
D. H. Buss
Affiliation:
Ministry of Agriculture, Fisheries and Food, LondonSW1
E. J. Dixon
Affiliation:
Laboratory of the Government Chemist, LondonSE 1
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Abstract

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1. The amount of manganese in nationally-representative samples of prepared and cooked goups of foods, and in a wide variety of individual foods, was determined by atomic absorption spectroscopy.

2. The average British diet was calculated to provide 4.6 mg Mn/d of which half was derived from tea and other beverages, 30% from cereals, and 15% from vegetables and fruit. Animal products provided little Mn.

3. Individual foods other than tea which were particularly rich in Mn in Britain were unrefined and partially-refined cereals, and some spices and herbs. Some vegetables and fruit, coffee, wine, chocolate and brown sugar also contained significant amounts of Mn.

Information

Type
Papers of direct relevance to Clinical and Human Nutrition
Information
British Journal of Nutrition , Volume 41 , Issue 2 , March 1979, pp. 253 - 261
Copyright
Copyright © The Nutrition Society 1979

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