The chromium content in foods is relatively low and the most foods hav
e a content below 0,1 ppm. Only spices, cacao, cacao products, poppy a
nd whole meal products contain higher contents. The often published hi
gh chromium content of corn germ oil could not be verified. We did not
find any chromium enrichment in the entrails of a cow. In addition th
e chromium contents of each food are strong deviated. The analysed val
ues were sometimes lower than in literature. We expect that the elder
values are higher because of different contaminations in some cases.