The role of dietary minerals have several important effects on the development and/or prevention of life style diseases. In order to evaluate minerals in take-out lunches and fast foods typical in Japan, sodium, potassium, calcium, phosphorus, magnesium, iron, zinc and copper in diet samples were determined by ICP method. Each analyzed value was compared to that of the goal values that were one third of Recommended Dietary Allowances, 6th ed., Japan. Diet samples were separated into seven groups based on main dishes; A: raw, grilled or boiled fish, B: fried fish, C: meats, D: noodles and pasta, E: fast foods, which were divided into two types, E-P: pizzas and E-H: hamburger sets, F: others. Each average salt value calculated from sodium contents in A, B, C and F groups, which were rice-based diets, were higher than that of the goal value (3.3g/diet) and more than sixty percent of samples in these groups had excess salt content. On the other hand, both types of E group showed desirable values. Whereas most groups had over-value of the average sodium/potassium ratio, only E-H group showed a suitable level, which contributed low sodium and relatively high potassium content. In calcium content, the E-P group was the only one to satisfy the goal value (200mg/diet), leading the desirable ratio of calcium/phosphorus. Other minerals, magnesium, iron, zinc and copper were short in all groups on average. These results indicate that more attention should be paid to mineral intake in take-out lunches, especially concerning excess salt and the lack of other minerals.