Magnesium and calcium contents in foods from SE Spain: influencing factors and estimation of daily dietary intakes.

@article{JodralSegado2003MagnesiumAC,
  title={Magnesium and calcium contents in foods from SE Spain: influencing factors and estimation of daily dietary intakes.},
  author={Antonio M Jodral-Segado and Miguel Navarro-Alarc{\'o}n and Hermminia L{\'o}pez-Ga de la Serrana and Mar{\'i}a Concepci{\'o}n L{\'o}pez-Mart{\'i}nez},
  journal={The Science of the total environment},
  year={2003},
  volume={312 1-3},
  pages={47-58}
}
The magnesium and calcium content (fresh weight basis) of 243 food, 69 beverages and 11 potable water samples were determined using flame atomic absorption spectrometry. Analyses of NIST and CBR-CEC reference materials demonstrated the reliability and accuracy of this technique. The highest magnesium and calcium levels corresponded to molluscs and crustacea, and dairy products, respectively. Magnesium concentrations found in different food groups were significantly and linearly related with… CONTINUE READING

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