This compilation is an update of the most recent publication that cited primary sources and their references of beverage and food aluminum concentration (Pennington, Aluminum content of foods and diets, 1988). It is provided to those who are interested in the aluminum content of what they drink and eat, how beverage and food preparation and storage affects aluminum content, and as source material for possible future studies. Listed values were obtained from no-charge sources available to the author. Please inform the author of errors and of sources that would add to this compilation. It is the author’s intention to update this compilation periodically.
Robert A. Yokel, PhD
Professor Emeritus, Pharmaceutical Sciences, University of Kentucky
ryokel@uky.edu
Tea, Coffee, Cocoa
Puer Tea, Dry, Robert Yokel
Puer Tea Infusion, Robert Yokel
Rooibos Tea, Dry, Robert Yokel
Tea Infusion, Unspecified Tea Type, Robert Yokel
Tea Leaves, Age Related, Robert Yokel
Tea Leaves, Dry, Not in Other Tables, Robert Yokel
White Tea, Dry, Robert Yokel
White Tea Infusion, Robert Yokel
Vegetables
Broccoli, Robert Yokel
Cabbage, Robert Yokel
Carrot and Parsnip, Robert Yokel
Cauliflower, Robert Yokel
Celery, Robert Yokel
Corn, Robert Yokel
Cucurbits, Robert Yokel
Legumes (Beans, Peas, Tofu), Robert Yokel
Lettuce, Robert Yokel
Mushrooms, Robert Yokel
Onion. Garlic, and other Alliums, Robert Yokel
Peppers, Robert Yokel
Potatoe, Robert Yokel
Radish, Rutabaga, Swede, Turnip, Robert Yokel
Spinach, Robert Yokel
Sweet Potato, Taro, Yam, Robert Yokel
Vegetables not in Other Tables, Robert A. Yokel
