岐阜市立女子短期大学研究紀要 第53輯（平成16年3月）
抄録
Research on iron components in spinach and komatsuna（№2）
| 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 organic cultivation, special and customary them ware researched, seasons（July,２００２-July,２００３）too. Spinach contains １．６７mg% of iron on average, this value is under that in the food analysis table. Komatsuna contains１．２１mg% of iron on average, this value is under that in the food analysis table. Iron content in komatsuna by method of organic cultivation and spinach shows the highest value when it is in season. Iron content in komatsuna shows the highest value when it is raised with the method of organic cultivation.
Key Words: iron content, spinach, komatsuna