The sulphur content of foods

Abstract

Drying introduces errors into the detn. of S in certain vegetables owing to the presence of volatile or potentially volatile S compounds. Figures are given for the total S found in about 300 different foodstuffs. The N/S ratio is relatively constant for all muscular organs. The avg. figure for meat is 15.3 and for fish, 13.8. It is lower in all shellfish, and varies from one visceral organ to another. The ratio varies widely in different plants and generalization is not justified. The results are very briefly compared with those of previous workers.