The essential trace element molybdenum is found in many plant-based foods made of cereals, nuts and legumes, as well as in offal, eggs and drinking water (depending on the region). However, molybdenum concentration in plants is strongly dependent on the molybdenum content of the soil, as well as on environmental influences. Extensive cultivation of the soil or heavy industrial processing can lead to reduced levels of molybdenum in plant-based foods.
The human body typically contains 8-10mg of molybdenum. Of this, about 60% is found in the skeleton and 40% in the kidneys, lungs, liver and skin. The body requires molybdenum mostly as a cofactor of various liver enzymes.
According to the European Food Safety Authority (EFSA):
Molybdenum contributes to:
- Normal metabolism of sulfur-containing amino acids
