Zinc and phytic acid in major foods consumed by a rural and a suburban population in central Iran

There are no comprehensive food composition data on minerals and phytic acid (PA) contents of Iranian foods, which is an important prerequisite when assessing nutrient intake and nutritional status of the population. In this study, zinc (Zn) was analysed in major staples (rice, bread, and legumes; n = 111), main animal source foods (dairy and meat products; n = 107), and 9 local cooked dishes (n = 38) consumed in a rural and a suburban population in central Iran. PA was additionally measured in the cereal and legume foods as well as the local dishes. Iron and calcium were also measured in selected raw and cooked samples of rice and legumes. The Zn concentration in cooked rice and bread were 0.88 ± 0.34 and 1.32 ± 0.16 mg/100 g of DW in the suburban area and 1.29 ± 0.45 and 1.77 ± 0.21 mg/100 g of DW in the rural area, respectively. The PA:Zn molar ratio of flat bread was 24 in the suburban and 22 in the rural area. Cooked rice and composite dishes had PA:Zn molar ratio between 4 and 13. The results indicated a low Zn absorption from the common flat breads but moderate absorption from the composite dishes. Food processing had a major influence on Zn concentrations in the final products.