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  • 1
    Electronic Resource
    Electronic Resource
    Bio-availability of iron from spinach (Spanicia oleracea) cultivated in soil fortified with graded levels of iron (1992)
    Springer
    Plant foods for human nutrition 42 (1992), S. 313-318 
    Details
    ISSN: 1573-9104
    Keywords: Iron availability ; phosphorus ; soil iron level ; ascorbic acid ; oxalic acid ; spinach
    Source: Springer Online Journal Archives 1860-2000
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
    Notes: Abstract In vitro availability of iron along with ascorbic acid, oxalic acid and phosphorus content of two varieties of spinach (Pusa Jyoti and Allgreen) cultivated in soil with different levels of added iron was determined. Addition of graded levels of iron to soil markedly increased the total iron and phosphorus contents and significantly decreased the bio-availability of iron, ascorbic acid and oxalic acid contents of spinach. Ascorbic acid and oxalic acid contents markedly exerted a positive influence while phosphorus exerted a negative influence on the bio-availability of iron.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF02194092
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