The Variation in the Mineral Content of Vegetables

Abstract

Several samples of each of the vegetables, spinach, kale, lettuce, broccoli and cauliflower were analyzed for total ash, potassium, sodium, calcium, magnesium, phosphorus, chlorine, iron, manganese, copper and the base balance. The conditions under which most of the vegetables were grown are described. The results show that— The results also seem to lead to the general conclusion that the mineral content of vegetables should be studied with the object of determining ranges of variation rather than fixed values.