The biological and toxicological importance of molybdenum in the environment and in the nutrition of plants, animals and man. Part III. Molybdenum content of the food

Seifert, M. and Dorn, W. and Müller, R. and Holzinger, S. and Anke, M. (2009) The biological and toxicological importance of molybdenum in the environment and in the nutrition of plants, animals and man. Part III. Molybdenum content of the food. Acta Alimentaria, 38 (4). pp. 471-481. ISSN 0139-3006

Text aalim.38.2009.4.7.pdf Restricted to Repository staff only until 31 December 2029. Download (170kB)

Abstract

The molybdenum content of food in Germany varies between 10 and 6000 μg kg−1 dry matter. Cereal products, sugar- and starch-rich food, luxury food, bread, rolls, cake, spices and most kinds of fruits deliver 10–400 μg Mo kg−1 dry matter. Herbs and vegetables are generally rich in molybdenum, for example, cucumber can store up to 4000 μg Mo kg−1 dry matter as well as pulses. Animal products, with exception of liver and kidney, are poor in molybdenum. Vegetable foodstuffs as part of mixed diets in Germany deliver 70% of the human intake, animal foodstuffs about 20% and beverages less than 10%.

Actions (login required)

Edit Item