The zinc contents of 32 samples of foods was determined by non-destructive activation analysis using a high resolution Ge/Li/detector. The zinc content of cereals ranged from 10.61 to 18.95μg/g, beans from 35 to 47μg/g, vegetables from 1.50 to 7.7μg/g, fish samples from 3.49 to 22.46μg/g, and meat samples from 6.1 to 51.58μg/g.
