Composition of Core Foods of the U.S. Food Supply, 1982-1991: II. Calcium, Magnesium, Iron, and Zinc

Information is provided on the levels of four nutritional elements in 234 foods analyzed as part of the Food and Drug Administration′s Total Diet Study from 1982 to 1991. Median and Mean (± standard deviation) values are presented for the elements per 100g and per serving portion. Coefficients of variation (CVs) are also presented for the values per 100g. Major food group sources of the elements were dairy products, dairy-based desserts, and mixed dishes for calcium; nuts, mixed dishes, and bread, rolls, pasta, etc., for magnesium; ready-to-eat cereals, cooked grains, mixed dishes, and meat for iron; and meat, mixed dishes, and ready-to-eat cereals for zinc. There were 20 (9%), 19 (8%), and 28 (12%) foods containing ≥ 10% of the daily value (DV) for calcium, magnesium, iron, and zinc, respectively, per serving portion. The average CVs for foods containing ≥10% of the DV of these elements were 22% for calcium, 17% for magnesium, 28% for iron, and 22% for zinc.