Effect of Maturity on the Oxalate and Cation Contents of Six Leafy Vegetables

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Authors

  • P. P. Singh
     RNT Medical College, Udaipur ,IN
  • S. N. Saxena
     College of Home Science, University of Udaipur, Udaipur ,IN

Abstract

Dietary oxalates have been associated with various clinical disorders. They interfere with the utilization of minerals particularly calcium and magnesium in the digestive tract.

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Published

1972-09-01

How to Cite

Singh, P. P., & Saxena, S. N. (1972). Effect of Maturity on the Oxalate and Cation Contents of Six Leafy Vegetables. The Indian Journal of Nutrition and Dietetics, 9(5), 269–276. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/10561

Issue

Volume 9, Issue 5, September 1972

Section

Original Articles

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