Calcium, magnesium, copper and zinc content of menu components: Comparisonof analysed with calculated values

The objective of this study was to show whether analysed nutrient data corr elate with calculated values from a food database. For this purpose the cal cium, magnesium, copper and zinc contents of 62 menu components from lunch menus were determined with ICP-AES. Then the analysed values were compared with calculated values from a widely used food database. Our results indica ted that there is a significant correlation (p < 0.01) between the analysed and calculated values of all four elements. The correlation coefficient as determined with nonparametric correlation analysis was 0.807 for calcium, 0.786 for magnesium, 0.772 for zinc, and 0.414 for copper. Although these c orrelations are significant, great differences between analysed and calcula ted values for all four elements could be found when considering single men u components. Therefore data of studies illustrating analysed with calculat ed values of single menu components have practical importance.