In order to investigate the trace metals in Korean foods, the contents of Magnesium, Zinc, Manganese, Molybdenum and Selenium are studied in this paper. As show in the Table 1; a total of 250 samples of 25 species were analyzed by neutron activation analysis. The results obtained were as follows; 1. The overall ranges and mean (mg/100 g) were; Mg, 12.212-151.346 (55.164); Zn, 0.045-38.180 (2.473); Mn, 0.003-0.796 (0.225); Mo, ND-0.035 (0.007); Se, ND-0.069 (0.016). 2. The levels of all metals except Mo in shell fishes were high and the level of Mo in spices .was higher than that in other foods. 3. The levels of Zn and Mo in oyster were higher than another spcies.

• 이숙경(단국대학교 식품공학과) | Sook Kyung Lee