Oysters are the richest source of zinc; in fact, six oysters have more than the tolerable upper intake level (UL) of zinc. Animal products have the highest levels of zinc and also have a high bioavailability; please refer to Graph 12-1. Beans are a good source of zinc, but bioavailability may be lower because the phytates in
Graph 12-1 Zinc content of some common foods.
Figure 12-3 Some factors affecting zinc absorption.
beans bind some of the zinc, as seen in Figure 12-3. Dairy products and grains are moderate sources of zinc.
Leavened whole grains have more available zinc because the enzymatic action of yeast breaks down phytates. Enriched white flour has less than a quarter of the zinc found in whole wheat flour because the zinc is lost in milling. Many breakfast cereals are fortified with zinc. Zinc deficiency in agricultural samples is very common with only a small percentage of agricultural soils providing adequate zinc.
More about Zinc:
0 comments