Trace nutrients. 2. Manganese in British food

Abstract

1. The amount of manganese in nationally-representative samples of prepared and cooked groups of foods, and in a wide variety of individual foods, was determined by atomic absorption spectroscopy. 2. The average British diet was calculated to provide 4.6 mg Mn/d of which half was derived from tea and other beverages, 30% from cereals, and 15% from vegetables and fruit. Animal products provided little Mn. 3. Individual foods other than tea which were particularly rich in Mn in Britain were unrefined and partially-refined cereals, and some spices and herbs. Some vegetables and fruit, coffee, wine, chocolate and brown sugar also contained significant amounts of Mn.