. 2015 Feb 12;55(1):373–382. doi: 10.1007/s00394-015-0857-6

Table 2.

Zinc absorption from meals with fresh and fermented vegetables

Meal All meals incl. 50 g cottage cheese	n	Zinc content μmol/serving	Zinc absorption %		Absorption ratio F:C^d	Myo-inositol hexaphosphate μmol/serving (mg phytate-P)
Meal All meals incl. 50 g cottage cheese	n	Zinc content μmol/serving	Mean	SD	Absorption ratio F:C^d	Myo-inositol hexaphosphate μmol/serving (mg phytate-P)
Low-phytate meal
White wheat rolls^a,e + fresh vegetables^b,e	8	17.1	42.3 ±	8.6	1.09 ± 1.16	13.5 (2.5)
White wheat rolls^a,e+ fermented vegetables^b,e	8	15.6	46.1 ±	10.0	1.09 ± 1.16	6.3 (1.2)
High-phytate meal
Wholemeal wheat rolls^c,e + fresh vegetables^b	6	31.1	12.9 ±	3.5	1.04 ± 0.27	363.8 (67.6)
Wholemeal wheat rolls^c,e+ fermented vegetables^b	6	32.4	13.4 ±	1.6	1.04 ± 0.27	356.6 (66.3)

^a100 g white wheat rolls

^b200 g fresh or fermented vegetables

^c100 g wholemeal wheat rolls

^dC = meal with fresh vegetables; F = meal with fermented vegetables

^eAll analytical measurements were taken in duplicates