Foods of plant origin are particularly rich in silicon. Foods of animal origin, on the other hand, have low amounts of the trace element. In particular, high levels of silicon – but with poor bioavailability – are found in fiber-containing cereals, such as barley and oats. Beer is also rich in silicon (30-60 mg/l), which is also present in a readily usable form.
Silicon occurs in foods as monosilicic acid or solid silicate.
Silicon content of selected foods | |
Food | Silicon content (mg/kg dry weight) |
Egg | 30 |
Cow’s milk | 30 |
Peanut | 50 |
Potato | 60 |
Millet | > 400 mg |
Oats | > 400 mg |
Beverages | Silicon content (mg/l) |
Mineral water | 0,4 – 96 |
Wine | 30 – 45 |
Beer | 30 – 60 |
Bibliography
- Biesalski HK, Köhrle J, Schümann K: Vitamins, trace elements and minerals. 237. Georg Thieme Verlag; Stuttgart/New York 2002.
- Hahn A: Food supplements. 185. Wissenschaftliche Verlagsgesellschaft mbH Stuttgart 2001.