Lo zolfo entra nella costituzione di molte proteine solforate, in particolare di quelle di capelli e unghie.
E’ presente in tutti gli alimenti ricchi di proteine, come pesci, carni e formaggi
| ALIMENTO | Zolfo mg/100gr |
| Luccio, salmone, platessa, pollo, piselli | 1050 |
| Arachidi | 350 |
| Formaggi, molluschi | 260 |
| Fegato di vitello | 239 |
| Manzo, maiale, agnello | 230 |
| Fiocchi di latte | 220 |
| Ceci, uova di quaglia | 220 |
| Mandorle | 160 |
| Fagioli, lenticchie | 100 |
| Pistacchi, cipolle | 65 |
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