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Foods with Silicon And Why Your Need Silicon

Silicon is the second most abundant substance on Earth, after oxygen. About 30% of our planet’s crust is made of materials, so it is not surprising that it is also found in food.

However, silicon is not found alone. Instead, it combines with oxygen and other materials to form silk, the largest component of Earth’s mineral resources and comprises 90% of the Earth’s crust. One such substance is silica, or silicon dioxide, which is the most common type of sand.

Silica is also found naturally in other foods and can be found in many food products and supplements. It is widely used in the form of silicon dioxide as an anti-caking agent in food and additives to keep ingredients from sticking together or sticking together and is sometimes added to drinks and beverages to control foam and size.

Why Your Need Silicon

The specific function of Silica in the human body has not been established, but people consider silicon as an additive to certain health problems, including:

  • The bones are weak
  • Heart disease
  • Alzheimer’s disease
  • Digestive problems
  • Hair loss

The Food and Drug Administration (FDA) recommends that you eat no more than 10-30 grams, or 2% of your daily diet (500-1,500 grams), of silk per day.

Although eating silica does not seem to have any side effects, inhaling its tiny particles can increase the risk of developing silica-related diseases, such as:

  • Silicosis
  • Lung cancer
  • Chronic obstructive pulmonary disease
  • Kidney disease

According to the United States Department of Labor, about 2.3 million people in the U.S. are exposed to silk at work. As long as you do not pull the silk into its crystalline form, it seems safe to eat it at the FDA standard.

Although silicon is a natural component of certain foods and sees widespread commercial use, the U.S. The Food and Drug Administration has set strict rules for using silica as a supplement.

Foods with Silicon

Compelling data suggest that silica is important to your health, but more evidence is needed to confirm this. Normal foods may contain enough silica that can be absorbed by health benefits, without the negative perception of silicon as a risk factor.

Here are the top seven foods for silk:

Green beans

Green beans are among the richest vegetables with silk. One cup contains 7 milligrams of silk, equivalent to about 25% to 35% of normal American silica.


In terms of fruit, bananas are one of the major sources of silk. The peeled banana contains 4.77 milligrams of silicon dioxide.

Leafy Greens

Many different types of leafy green vegetables are sources of silica. A 2-tablespoon serving of spinach contains 4.1 milligrams of silica.

Brown rice

Although all types of rice contain silk, brown rice has a very high value. Three tablespoons of pile contain 4.51 silk.


Of the 18 foods with the highest content of silk, 11 were grain products, and those containing oats were at the top of the list. Two tablespoons of oat bran contain 3.27 milligrams of silk.


Non-protein-rich lentils are good sources of silk. Red lenses contain a lot of silicon dioxide, and 1 teaspoon contains 1.77 milligrams.


Beer contains more silica per serving than any other food or beverage. Silica is obtained during the brewing process by a hot mixing process and is most commonly found in lagers.


Is Silicon Dioxide safe in food?

Silicon dioxide is a natural chemical mix of silicon and oxygen that has uses in many food products as an anticaking agent. Silicon dioxide is generally safe as a food additive, though some agencies are calling for stricter guidelines about the quality and characteristics of the silicon dioxide found in foods.

What is silica food?

Silicon dioxide, also known as synthetic amorphous silica (SAS), is used by food manufacturers as an anti-caking agent in spices or creamers, to ensure fine-flowing powders or to absorb water. It is made up of aggregated nano-sized primary particles which are usually greater than 100 nm.

What is the source of silica?

Silica in food is derived from natural sources, including adherent soil particles on surfaces of vegetables and from its addition as additives. Natural levels of Si in food are much higher in plant-derived foods than meat or dairy products.


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