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 | |