Sodium, Potassium, Iron, Calcium and Phosphorus Content of Some Pakistani Condiments
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Macro-inorganic elements such as sodium, potassium, iron calcium and phosphorus were determined in condiments popularly used for preparation of routine meals in Pakistan by applying techniques like flame photometry, spectrophotometry and volumetric analysis. The largest amount of sodium and potassium was found to be present in medicago, while cinnamin leaves exhibited the smallest amount. Black pepper was found rich in iron and medicago was found rich in calcium. High phosphorus content was exhibited by parsley.
2004 ◽
Vol 35
(11-12)
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pp. 1569-1589
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2014 ◽
Vol 117
(1)
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pp. 319-324
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2013 ◽
Vol 30
(2)
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pp. 100-107
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2005 ◽
Vol 78
(1)
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pp. 82-84
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2010 ◽
Vol 663-665
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pp. 1187-1191
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2014 ◽
Vol 92
(4)
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pp. 212-217
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2011 ◽
Vol 702-703
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pp. 786-789
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