Table A-3 



Trace elements in foods 



(Fresh basis unless otherwise indicated) 



Food Fe 



Ahnonds 4.4 



Apples 3 



Apricots, fresh 5 



dried 4.9 



Artichokes 2.2 



Asparagus 9 



Avocados 6 



Bacon 8 



Bananas 6 



Barley, grain S.9 



l)earled l.,S 



Beans, navy, dried 6.9 



kidney, dried G.9 



Lima, dried 7.5 



Lima, fresh 2.3 



string 1.1 



Beef, chuck 2.8 



heart 4.6 



kidney 7.9 



liver 6.6 



"lean" 4.2 



loin 2.6 



steak 2.5 



sweetbreads 6.0 



Beets 1.0 



Beet greens 3.2 



Blackberries 9 



Blueberries 8 



Brazil nuts 3.4 



Bread, rye 1.6 



white 6 



whole wheat 2.2 



Broccoli 1.3 



Brussels sprouts 1.3 



Butter 



Buckwheat, grain 4.0 



Buttermilk 1 



Butternuts 6.8 



Cabbage / .5 



Calf's liver 10.6 



Cantaloupe 4 



Carrots 8 



Cauliflower 1.1 



Celery 5 



Celery cabbage 9 



Chard 2.5 



Cheese, hard 1.0 



cottage 3 



Cherries 4 



Chestnuts 2.2 



Chicken 1.5 



Chocolate 3.0 



Citron 8 



Clams 4.3 



Cocoa 11.6 



Coconut, dried 3.6 



fresh 2.0 



Cod-liver oil V 



Coffee, beans 5.4 



water extract 46 



Collards 1.6 



