Concentrations for Zinc (BMDB0001303)

Milk Type Value Comment Reference
N/A 46 - 61 uM N/A
0.5% 63 uM Milk, skim, 0.5 % fat
1% 64 uM Milk, fluid, 1% fat, without added vitamin A and vitamin D
1% 69 uM Milk, lowfat, fluid, 1% milkfat, protein fortified, with added vitamin A and vitamin D
1% 61 uM Milk, lowfat, fluid, 1% milkfat, with added nonfat milk solids, vitamin A and vitamin D
1% 64 uM Milk, lowfat, fluid, 1% milkfat, with added vitamin A and vitamin D
1% 54 +/- 8 uM 1% milk by ICP-MS
1.5% 63 uM Milk, partly skim, conventional (not organic), 1.5 % fat
1.5% 63 uM Milk, partly skim, organic, 1.5 % fat
2% 69 uM Milk, reduced fat, fluid, 2% milkfat, protein fortified, with added vitamin A and vitamin D
2% 61 uM Milk, reduced fat, fluid, 2% milkfat, with added nonfat milk solids and vitamin A and vitamin D
2% 63 uM Milk, reduced fat, fluid, 2% milkfat, with added nonfat milk solids, without added vitamin A
2% 73 uM Milk, reduced fat, fluid, 2% milkfat, with added vitamin A and vitamin D
2% 73 uM Milk, reduced fat, fluid, 2% milkfat, without added vitamin A and vitamin D
2% 65 +/- 5 uM 2% milk by ICP-MS
3.25% 81 uM Whole milk
  • Park, Y. W; Juáre...
3.25% 55 uM Milk, filled, fluid, with lauric acid oil
3.25% 58 uM Milk, low sodium, fluid
3.25% 61 uM Commercial whole milk
3.25% 57 uM Milk, whole, 3.25% milkfat, with added vitamin D
3.25% 57 uM Milk, whole, 3.25% milkfat, without added vitamin A and vitamin D
3.25% 69 +/- 6 uM 3.25% milk by ICP-MS
3.25% 7.34 - 50 uM Fresh and pasteurized milk
  • Semaghiul Birghil...
3.25% 46 +/- 3.1 uM Commercial whole bottled milk
3.3% 55 uM Milk, filled, fluid, with blend of hydrogenated vegetable oils
3.5% 72 uM Milk, whole, 3.5, (UHT), % fat
3.5% 64 uM Milk, whole, conventional (not organic), 3.5 % fat
3.5% 64 uM Milk, whole, organic, 3.5 % fat
3.5-6% 70 +/- 16 uM Raw whole milk
3.5-6% 47 - 48 uM Raw milk
  • Z. Dobrzański, R....
3.7% 58 uM Milk, producer, fluid, 3.7% milkfat
3.80% 44 +/- 1.911 uM full cream, 3.8% milk by ICP-MS. Samples were sonicated inside an ultrasound water bath for 10 min.
  • Patricia Cava-Mon...
3.80% 50 +/- 3.134 uM full cream, 3.8% milk by ICP-MS. Samples were analyzed after a microwave-assisted digestion
  • Patricia Cava-Mon...
3.80% 21 +/- 1.2 uM full cream, 3.8% milk by ICP-MS
  • Patricia Cava-Mon...
Skim 61 uM Milk, fluid, nonfat, calcium fortified (fat free or skim)
Skim 69 uM Milk, nonfat, fluid, protein fortified, with added vitamin A and vitamin D (fat free and skim)
Skim 63 uM Milk, nonfat, fluid, with added nonfat milk solids, vitamin A and vitamin D (fat free or skim)
Skim 64 uM Milk, nonfat, fluid, with added vitamin A and vitamin D (fat free or skim)
Skim 21 +/- 2 uM Skim milk by ICP-MS. Samples were sonicated inside an ultrasound water bath for 10 min.
  • Patricia Cava-Mon...
Skim 64 uM Milk, nonfat, fluid, without added vitamin A and vitamin D (fat free or skim)
Skim 19 +/- 1.162 uM Skim milk by ICP-MS. Samples were analyzed after a microwave-assisted digestion
  • Patricia Cava-Mon...
Skim 16 +/- 2.92 uM Skim milk by ICP-MS
  • Patricia Cava-Mon...
Skim 63 uM Skim milk
Skim 63 uM Milk, skim, organic
Skim 65 +/- 3 uM Skim milk by ICP-MS