Good sources of chromium include liver, egg yolks, brewer's yeast, black pepper, thyme, beef, poultry, broccoli, whole grain cereals, bran, wheat germ, oysters.

The amount of chromium in food varies by location from which the food originates.

When preparing food can easily result in the loss of chromium, it is therefore recommended that food, if possible, is consumed in the fresh form. An additional source of chromium may be storing food in containers made of stainless steel when preparing acidic foods.

Chromium content in food products

Food µg / 100 g of food
Milk powder 34
Brown sugar 27
Bran 26
Ham 26
Cheese 24
Wheat germ 19
Cod 18
The cleaned beans - dried 13
Spinach 13
Potato 5