岐阜市立女子短期大学研究紀要　第52輯（平成15年3月）

抄録

ほうれん草・小松菜の鉄分含有量の調査

Research on iron components in spinach and komatsuna

渡辺優子 清水英世
Yuko WATANABE Hideyo SHIMIZU



Abstract

The purpose of this study is to investigate how much iron is contained in spinach and komatsuna bought at stores in Gifu City. Difference of iron content between special cultivation and customary them ware researched, seasons (July-October) too. The results are as follows.

  1. (1) Spinach contains 1.57mg% of iron on average, this value is under that in the food analysis table.
  2. (2) Komatsuna contains 1.11mg% of iron on average, this value is under that in the food analysis table.
  3. (3) The results of iron content in spinach and komatsuna did not differ with the method of cultivation.
  4. (4) The results of iron content in spinach and komatsuna did not differ by season.