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. 2017 Nov 1;234:38–45. doi: 10.1016/j.foodchem.2017.04.098

Fig. 1.

Fig. 1

Sulphur content of 28 commonly consumed foods from the sulphur database versus Eurofins UK analysis of IFR in-house prepared samples. The sulphur content in mg per 100 g fresh weight of each food tested was comparable to that in the sulphur database, although some differences are observed. There does not appear to be any obvious systematic bias in the analysis.