Zinc analysis of Egyptian foods and estimated daily intakes among an urban population group

The zinc [Zn] content of 71 Egyptian foods were analyzed using flame atomic absorption spectrophotometry (AAS). Levels (mg per kg edible portion) ranged from trace amounts of 1.1 in oranges to 40 in luncheon meat. The daily Zn intake was estimated to be 8.5 mg per adult subject, bread being the major Zn contributor (36%). ytate concentration was chemically determined in foods of plant origin. Mean [phytate]/[Zn] molar ratios for baladi bread, stewed faba beans and composite food samples amounted to 4.2, 28.0 and 3.46, respectively.