Analysis of Manganese Content in Frequently Consumed Foods by Koreans

ABSTRACT

Using ICP-AES, we analyzed manganese content in 366 foods consumed frequently by Koreans. For the analysis, it was included a total of 366 foods such as 51 kinds of grains, 7 kinds of potatoes and starches, 7 kinds of sugars and sweeteners, 12 kinds of legumes, 11 kinds of nuts and seeds, 68 kinds of vegetables, 7 kinds of mushrooms, 33 kinds of fruits, 13 kinds of meats, 4 kinds of eggs, 48 kinds of fishes and shellfishes, 7 kinds of seaweeds, 16 kinds of milks, 8 kinds of oils and fats, 27 kinds of beverages, 34 kinds of seasonings, 13 kinds of processed foods and others. Among the grains, starches and sugars, manganese content of rice was 0.745 mg/100 g. As for legumes, the content of manganese in soybean milk was 0.033 mg/100 g and in black beans was 4.075 mg/100 g. In nuts and seeds, the content of manganese in gingko nuts was 0.268 mg/100 g while that in pine nuts was 8.872 mg/100 g. Among the vegetables, manganese contents were 0.061 mg/100 g in cherry tomato and 14.017 mg/100 g in ginger. In mushrooms, the highest manganese content was displayed in ear mushroom at 10.382 mg/100 g. Dried jujube and shrimp were found to be the fruits and fishes with high manganese contents at 2.985 mg/100 g and 3.512 mg/100 g, respectively. Among dairy foods, oils and beverages, manganese content was the highest in instant coffee powder at 2.577 mg/100 g. Seasonings and processed foods posted 0.010 mg/100 g in Sagolgomtang, instant soup and 23.846 mg/100 g in pepper. In a furture, more various food for manganese content needs to be analyzed and a reliable food database should be compiled from the findings of researches in order to estimate manganese consumption accurately.