Table 1.

Dietary Si sources and their contribution for human intake.

	Plants	Human intake
Sources	Shoot Si conc.	Food product	Food Si content	Reference
	(% DW)	(ingested)	(mg/100 g)
Plant based
Rice	8.0	Chocolate covered cereal	5.02	Hodson et al., 2005; Powell et al., 2005
		Boiled (basmati/brown/white)	0.98–3.76	Hodson et al., 2005; Powell et al., 2005
		Toasted and crisped cereal	3.13	Hodson et al., 2005; Powell et al., 2005
Wheat	2.46	Cereal biscuits	5.25	Hodson et al., 2005; Powell et al., 2005
		Flakes	4.60	Hodson et al., 2005; Powell et al., 2005
		Flour (whole meal/white)	3.04–4.29	Hodson et al., 2005; Powell et al., 2005
		Bread	3.5	Varo et al., 1980a; Hodson et al., 2005
Sugar beet	2.34	Fresh	21	Kaufmann, 1993; Draycott, 2006
Oats	2.04	Roasted meal	260	Varo et al., 1980a; Kaufmann, 1993
		Oatcakes	18.26	Kaufmann, 1993; Powell et al., 2005
		Bread	7	Varo et al., 1980a; Kaufmann, 1993
		Rolled, cooked	1	Varo et al., 1980a; Kaufmann, 1993
Barley	1.82	Roasted meal	240	Varo et al., 1980a; Hodson et al., 2005
		Malt	210	Varo et al., 1980a; Hodson et al., 2005
		Flakes	9	Varo et al., 1980a; Hodson et al., 2005
		Boiled	1.84	Hodson et al., 2005; Powell et al., 2005
Rye	1.58	Malt	11	Jones and Handreck, 1967; Varo et al., 1980a; Kaufmann, 1993
		Rye meal	8	Jones and Handreck, 1967; Varo et al., 1980a; Kaufmann, 1993
		flour	7	Jones and Handreck, 1967; Varo et al., 1980a; Kaufmann, 1993
		Flakes	4	Jones and Handreck, 1967; Varo et al., 1980a; Kaufmann, 1993
Soybean	1.40	Dried and boiled	1.19	Hodson et al., 2005; Powell et al., 2005
Maize (Corn)	0.83	Flakes	4	Varo et al., 1980a; Kaufmann, 1993; Hodson et al., 2005
Beans (green)	–	Fresh, boiled	5–8	Powell et al., 2005
Red beet	–	Fresh, raw	25.4	Haghiri, 1964
Carrot	–	Fresh, raw	17	Whitton and Wells, 1978
Potatoes	0.40	Mashed, powder	2	Varo et al., 1980b; Kaufmann, 1993; Hodson et al., 2005
Asparagus	0.27	Fresh, canned	3	Varo et al., 1980b; Kaufmann, 1993
Lettuce	–	fresh, raw	2	Varo et al., 1980b; Pennington, 1991
Banana	–	Fresh, raw	8	Varo et al., 1980b; Pennington, 1991
Apple	–	Fresh, raw	0.2–0.5	Varo et al., 1980b; Pennington, 1991
Nuts	–	Roasted	0.2–0.6	Powell et al., 2005
Animal based
Eggs	–	Boiled, cooked	2–4	Nielsen, 1974; Varo et al., 1980c
Red meat	–	Cooked	0.5–2	Nielsen, 1974; Nuurtamo et al., 1980
Fish	–	Cooked	0.5–1	Nielsen, 1974; Nuurtamo et al., 1980
Milk	–	Fresh, buttermilk, Yogurt	0.14–0.48	Grebennikov et al., 1964; Nielsen, 1974; Varo et al., 1980c
Drinks
Beverages (alcoholic)	–	Bottled/canned	0.40–2.84	Powell et al., 2005
Tea (leaves/tea bags)	–	Black tea	0.81–0.86	Powell et al., 2005
Pineapple juice	–	Fresh juice	1.41	Powell et al., 2005
Coffee		Caffeinated	0.59	Powell et al., 2005
Water	–	Mineral, still	0.54	Powell et al., 2005
Orange juice	–	Fresh juice	0.13	Powell et al., 2005
Apple juice	–	Fresh juice	0.05–1	Varo et al., 1980c; Powell et al., 2005
Others
Pharmaceuticals	–	–	Variable	Powell et al., 2005
Dust	–	–	NA	Powell et al., 2005
Cosmetics	–	–	NA	Powell et al., 2005

NA, no data available.