Plant and Fungal Food Components with Potential Activity on the Development of Microbial Oral Diseases

Table 5

Food/beverage mineral contents, expressed in ppm.

Food	F	Zn	Sr	Mo	B	Li	Se	Be	Cu	Pb
Red chicory	0.030	1.040	0.020	<0.003	0.080	<0.003	<0.001	<0.003	0.020	<0.003
Mushroom	0.010	1.030	0.150	<0.003	0.380	<0.003	<0.002	0.003	0.170	<0.003
Raspberry	<0.020	0.760	0.150	<0.002	0.025	<0.002	<0.001	<0.002	0.120	<0.002
Green tea	42.000	9.500	3.400	<0.100	4.200	<0.100	<0.060	<0.100	2.600	<0.100
Black tea	44.000	8.800	1.200	<0.100	2.640	<0.100	<0.060	<0.100	0.880	<0.100
Cranberry	<0.500	0.060	0.020	<0.010	0.050	<0.010	<0.003	<0.005	0.023	<0.005
Beer	0.160	0.040	0.060	<0.010	0.030	<0.010	<0.006	<0.005	<0.005	<0.005