Abstract
The magnesium, manganese, zinc and copper contents are given for about 200 food materials harvested or purchased in Tokushima District. In general, foodstuffs of plant origin contained more manganese and magnesium than those of animal origin. In food classes, their magnesium contents appear as following descending orders: dried seaweeds, seeds and nuts, spices, dried legumes, cereals and their products, beverages, shell-fishes, fishes, vegetables, fruits, meat, milk, and fats and oils. Tea, leaves, sea weeds, spices, seeds and nuts and dried legumes showed relatively higher manganese contents than the other classes. Tha leaves, cocoa, crustacea, and seeds and nuts contained both zinc and copper in considerably high amounts. Meals and dishesà la carte were prepared and their magnesium, manganese, zinc and copper contents were measured in comparison with the values calculated from the data of each foodstuff used. From the results obtained differences between the analytical data and the calculated respective values were in the range of -33 to +46%.
