One hundred thirty-six kinds of foodstuffs, which appeared in the dietary records of a group of female college students, were purchased in the market and 101 kinds of dishes were cooked using these foodstuffs.
Zinc content of foodstuffs and dishes was measured by atomic absorption spectrometry after ashing with conc. HNO₃ in the high pressurized teflon vessel. 1) Zinc content of foodstuffs was generally smaller in the present analysis than in the value in literature. 2) Larger zinc content was recognized in the dish with animal foodstuffs than that with plant foodstuffs. 3) Either of two calculated zinc contents in dishes, i. e., calculation based on the analysed value on foodstuffs or that on the recently compiled reference table value, was highly significantly correlated with the analysed content of dishes. Correlation coefficient was 0.955 in the former and 0.922 in the latter. 4) Daily dietary intake of zinc in the menu concerned was mostly less than 10mg with an exception of 17.8mg which was in the day with consumption of oyster.