45
Boron [B, 5]
TABLE 7.2

Boron in Foodstuffs (mg/kg FW)

Product
Content
Food of Plant Origin
Bread
0.5
Miscellaneous cereals
0.9
Cornflakes a
0.31
Fresh fruits
3.4
Green vegetables
2.0
Potatoes
1.4
Nuts a
14–18
Peanut butter b
5.9
Wine b
3.6
Avocado b
14.3
Beer a
1.8
Honey a
7.2
Food of Animal Origin
Beef, round, raw a
<0.015–<0.05
Chicken, breast, raw a
<0.015–0.09
Meat products
0.4
Eggs
<0.4
Fish
0.5
Milk
<0.4
Milk c
0.091
Source: Ysart, G. et al., Food Addit.Contam., 16, 391–403,
1999, unless otherwise indicated.
a Hunt, C.D. et al., J. Am. Diet. Assoc., 91, 558–568, 1991.
b Meacham, S. et al., Open Mineral. Process. J., 3, 36–53,
2010.
c Gabryszuk, M. et al., J. Elem., 15, 259–267, 2010.
FW, fresh weight.
B-containing products for adults are authorized to be used for specific structure-function claims as follows:
r Boron is important for bone metabolism and the calcification of bones. It
affects Ca, Mg, and P levels.
r Boron and vitamin D facilitate the utilization of Ca.
r Boron is involved with the efficient absorption of Ca in the body.
r Calcium plus elements such as B and Mg are needed for optimum bone
mineralization.