Zinc Nutrition in Developing Countries

Abstract

Table 1. Zinc?, phytic acidf and [phytate] : [zinc] molar ratios of some foods and composite dishes consumed in Ghana and Malawi Food, and scientific name or recipe Zn Cereals Maize flour, 95 ' YO extraction (Zea mays L.) Maize flour, 65 % extraction Maize bran Maize dough Sorghum flour (Sorghum bicofor (L.) Moench) Rice (Oryza sariva) Ground nuts, boiled (Arachis hypogaea L.) Ground nuts, flour Pigeon peas, fresh (Cajanus cajan (L.) Millsp.) Pigeon peas, dry Kidney beans, fresh (Phaseolus vulgaris L.) Cowpeas, boiled (Vigna unguiculata (L.) Walp.) Lima beans, fresh (Phaseolus lunatus L.) Bengal beans, fresh (Stizolobium aterrimum Piper & Tracey) Pumpkin leaf (Cucurbita maxima Duch. ex Lam.) Chinese cabbage (Brussica chinensis L.) Okra leaf (Hibiscus esculentus (L.)) Okra (Hibiscus esculentus (L.)) Cassava leaf (Manihot esculenta Crantz) Cocoyam leaves (Xanthosoma sp. Schott.) Amaranth leaves (Amaranth sp. L.) Roots and plantain (boiled) Sweet potato (Ipomoea batatas L.) Yam (Dioscorea sp. L.) Cocoyam (Xanthosoma sp.) Cassava (Manihot sp.) Cassava dough, fermented Gari: dry fermented cassava, not boiled Plantain, ripe (Musa parudisiaca