The source of the information used to compile this report is data published by the Medical Research Council (1940)(1-3) and M.A.F.F.(4,5) . These books provide statistics on the chemical composition of foods available to us as a nation between the period 1940 to 1991. Part of the analysis includes the mineral content – in mg per 100gm portion of that food. The analysis provides information on the amounts of Calcium, Magnesium, Potassium, Phosphorous, Iron, Copper, Sodium and Chloride. It was found that only certain foods within the categories of Vegetables, Fruits and cuts of Meat could be readily traced over this 51 year period.

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