Sulfur
University of Hawai‘i at Mānoa Food Science and Human Nutrition Program and Human Nutrition Program
is incorporated into protein structures in the body. Amino acids, methionine and cysteine contain sulfur which are essential for the enzyme . Some vitamins like thiamin and also contain sulfur which are important in regulating acidity in the body. Sulfur is a major mineral with no recommended intake or deficiencies when protein needs are met. Sulfur is mostly consumed as a part of dietary proteins and sulfur containing vitamins.
Sulfur’s Functional Role
Sulfur is the third most abundant mineral in our body after calcium and phosphorus.[1] Sulfur is incorporated into protein structures in the body such as keratin in hair and provides stabilization to these protein structures. One of it’s key roles is the synthesis of 3’-phosphoadenosine-5’phosphosulfate (PAPS)[2] which is used in the biosynthesis of compounds essential in chondroitin in bones and cartilage, heparin and insulin.[3] Additionally, sulfur is an important component of the antioxidant enzyme glutathione peroxidase. Excess cysteine and methionine are oxidized to sulfate and excreted in the urine or stored as .[4]
Dietary Reference Intakes for Sulfur
Sulfur is a major mineral with no recommended intake. Deficiencies are not found in those that meet protein requirements or in those with adequate consumption of sulfur-containing amino acids. Adverse effects were reported in individuals that ingest water sources with high levels of inorganic sulfur. Osmotic diarrhea may result and is of particular concern in infants. Animal studies showed that growth is stunted with inadequate sulfur intake from foods and beverages. Current data is insufficient to establish a Tolerable Upper Intake Level (UL).[5]
Dietary Sources of Sulfur
Dietary sources mainly come from sulfur-containing amino acids methionine and cysteine. Some vitamins like thiamin and biotin contain sulfur which are important in regulating acidity in the body. Sulfur can also be obtained from sulfur-containing foods such as garlic, onion and cruciferous vegetables.[6] Tap water also supplies sulfur but its concentration varies depending on location.[7] Dietary supplements such as chondroitin sulfate or glucosamine sulfate commonly used to aid bone and joint health also contain sulfur.[8]
Table 10.5 Sulfur Content in Various Foods
| Food | Serving | Methionine (mg) | Cystine (mg) |
| Turkey breast | 1 breast | 7102 | 2442 |
| Brazil nuts | 1 cup | 1495 | 407 |
| Canned tuna | 1 cup | 1259 | 456 |
| Swiss Cheese, diced | 1 cup | 1035 | 383 |
| Canned green peas | 1 can | 257 | 0.172 |
| Egg, whole | 1 large | 189 | 136 |
| Dried peaches | 1 cup | 139 | 46 |
| Sweet potatoes | 1 cup | 134 | 43 |
| Russet potatoes, baked | 1 large potato (3” to 4-¼” diameter) | 123 | 93 |
| Whole-grain bread | 1 slice | 36 | 46 |
| Broccoli | ½ cup | 34 | 24 |
| Cauliflower | ½ cup | 16 | 13 |
Source: USDA Standard Reference Legacy Nutrient Search
Learning Activities
Technology Note: The second edition of the Human Nutrition Open Educational Resource (OER) textbook features interactive learning activities. These activities are available in the web-based textbook and not available in the downloadable versions (EPUB, Digital PDF, Print_PDF, or Open Document).
Learning activities may be used across various mobile devices, however, for the best user experience it is strongly recommended that users complete these activities using a desktop or laptop computer and in Google Chrome.
- Nimni, M. E., Han, B., & Cordoba, F. (2007). Are we getting enough sulfur in our diet?. Nutrition & Metabolism, 4,24. https://doi.org/10.1186/1743-7075-4-24. ↵
- Weiss, M., Steiner, D. F., & Philipson, L. H. (2000). Insulin biosynthesis, secretion, structure, and structure-activity relationships. In K. R. Feingold (Eds.) et. al., Endotext. MDText.com, Inc. ↵
- Weiss, M., Steiner, D. F., & Philipson, L. H. (2000). Insulin biosynthesis, secretion, structure, and structure-activity relationships. In K. R. Feingold (Eds.) et. al., Endotext. MDText.com, Inc. ↵
- Nimni, M. E., Han, B., & Cordoba, F. (2007). Are we getting enough sulfur in our diet?. Nutrition & Metabolism, 4,24. https://doi.org/10.1186/1743-7075-4-24. ↵
- Institute of Medicine. (2006). Dietary Reference Intakes: The Essential Guide to Nutrient Requirements. Washington, DC: The National Academies Press. https://doi.org/10.17226/11537. ↵
- Institute of Medicine. (2006). Dietary Reference Intakes: The Essential Guide to Nutrient Requirements. Washington, DC: The National Academies Press. https://doi.org/10.17226/11537. ↵
- Doleman, J. F., Grisar, K., Van Liedekerke, L., Saha, S., Roe, M., Tapp, H. S., & Mithen, R. F. (2017). The contribution of alliaceous and cruciferous vegetables to dietary sulphur intake. Food Chemistry, 234, 38–45. https://doi.org/10.1016/j.foodchem.2017.04.098. ↵
- Nimni, M. E., Han, B., & Cordoba, F. (2007). Are we getting enough sulfur in our diet?. Nutrition & Metabolism, 4,24. https://doi.org/10.1186/1743-7075-4-24. ↵
The third most abundant mineral in the body with no recommended intake.
Compounds that inhibit the oxidation of other substances.
An enzyme containing selenium that protects cells from oxidative damage.
A B vitamin that is needed for energy metabolism.
A major antioxidant that prevents damage to important cellular components caused by reactive oxygen species