Reference Number: 120
Year: 1990
Summary
Summary
In the present study the selenium and chromium content of different plant foods such as fruits, greens, flowers, vegetables, dried fruits, spices, condiments, cereals and pulses were analysed. The selenium values for cereals indehiscent vegetables, root vegetables, stem vegetables, pulses, fleshy vegetables, greens, fleshy fruits, condiment seeds, spices and dried fruits ranged between 24.2-32.16, 2.4-18.9, 2.8-21.5, 3.0-32, 48.7-92.5, 1.25-9.5, 3.0-8.2, 2.0-9.4, 6.2-66.2, 6.2-17.5 and 3.5 16.8#g/100g respectively. The chromium values for the same ranged between 48.2-52.6, 31.0-45, 21.2-25.7, 23.7-62.8, 15.0-43.5, 20.4-65, 14.2-42.1, 14.25-46.7, 58.4-150 and 96-168#g/100g respectively. Thus dried fruits have the highest chromium content and pulses the highest selenium content.
SIGNIFICANCE OF THIS STUDY
The trace elements such as selenium and chromium serve as structural components of enzymes, vitamins and hormones. The trace element Selenium helps in the defence mechanism against diseases including cancer and heart disease. Chromium on the other hand plays a role in normal carbohydrate and lipid metabolisms. It is a cofactor for several enzyme systems and is required for insulin receptor interaction. Research has shown chromium deficiency conditions have been seen in diabetes, pregnancy and protein calorie malnutrition. The current study investigated the levels of these trace nutrients in different foods and found that dried fruits and nuts such as apricots, walnuts, raisins, almond, dates had the highest levels of both chromium and selenium compared to other foods.
