After much searching for a list of sulfur content in foods, a member of our community found an article that contains an extensive list, “Clix. THE SULPHUR CONTENTS OF FOODS” by Margery Masters and Robert Alexander McCance, From the Biochemical Department, King’s College Hospital, London, and the Department of Medicine, Cambridge. Although it is a rather old article, published in 1939, its list of foods seems to be quite thorough.
The article itself points out the discrepancies with other similar reports of the times, especially with fresh produce, probably dependent upon the nutrients in the soil and fertilizers used, etc. Nonetheless, this gives us a good starting point of reference until more modern articles/tools can be found.
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