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Table 4 Molybdenum concentration in different food groups in mg/kg, fresh weight basis

From: Determination of traces of molybdenum and lead in foods by x-ray fluorescence spectrometry

Food group Bangladeshi food Australian food (Fardy et al.1994) US food (Vazquez-Gonzalez et al.1989)
Cereals: Range 0.31–4.44 0.06–0.64 0.14–1.80
Mean 1.50 ± 0.06 - 0.57
Pulses: Range 0.77–3.18 - -
Mean 2.51 ± 0.09 - 3.30
Vegetables: Range 0.05–0.10 0.01–0.20 0.01–0.08
Mean 0.08 ± 0.03 - 0.05
Meats: Range 0.05–0.10 0.01–0.25 0.02–0.05
Mean 0.07 ± 0.01 - 0.04
Fishes: Range 0.09–0.13 0.20–0.54 0.01–0.02
Mean 0.12 ± 0.03 - 0.01
Milks: Range 0.11–0.35 0.02–0.04 0.05–0.11
Mean 0.26 ± 0.06 - 0.07
Eggs: Range 0.15–0.20 0.12–1.58 -
Mean 0.18 ± 0.03 - 0.09
Fruits: Range 0.09–0.26 0.01–0.03 0.01–0.09
  Mean 0.13 ± 0.01 - 0.03
  1. Uncertainties are due to the counting statistics.