Essential and Trace Elements in Different Pulses, Spices and Vegetables

  • M.Z.A. CHOWDHURY Department of Chemistry, University of Chittagong, Chittagong, Bangladesh
  • Z.A. SIDDIQUE M. Enayetul Islam, BCSIR Laboratories, Chittagong, Bangladesh
  • A. DAS GUPTA M. Enayetul Islam, BCSIR Laboratories, Chittagong, Bangladesh
  • SUSMITA CHAKRABORTY M. Enayetul Islam, BCSIR Laboratories, Chittagong, Bangladesh
  • Q. SOWKAT HOSSAIN M. Enayetul Islam, BCSIR Laboratories, Chittagong, Bangladesh

Abstract

The amounts of bio-chemically important elements for human bodies such as Na, K, Ca, P, Mg, Fe and Cu in some widely used pulses and spices in Chittagong were determined by using flame photometry and UV-Visible spectrophotometry. Similarly, the amounts of Mg, Fe and Cu in some leafy and non-leafy vegetables available in Chittagong were determined by the UV-Visible spectrophotometric method. The essential elements such as Na, K, Ca and P were found in mg/kg levels. The amounts of trace metal such as Mg, Fe and Cu in pulses and spices were just within the range of human necessity. However, the amounts of Mg, Fe and Cu in leafy and non-leafy vegetables were so negligible that they can not be considered as adequate for health, except their food-values constituted by the higher contents of starch

Published
Jun 1, 2004
How to Cite
CHOWDHURY, M.Z.A. et al. Essential and Trace Elements in Different Pulses, Spices and Vegetables. Pakistan Journal of Analytical & Environmental Chemistry, [S.l.], v. 5, n. 1, p. 6, june 2004. ISSN 2221-5255. Available at: <http://pjaec.pk/index.php/pjaec/article/view/35>. Date accessed: 27 jan. 2022.
Citation Formats
Issue
Vol 5 No 1 (2004): Pakistan Journal of Analytical & Environmental Chemistry
Section
Research Articles

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