Sodium, Potassium, Iron, Calcium and Phosphorus Content of Some Pakistani Condiments

  • M. R. Khan Department of Environmental Science and Policy, Lahore School of Economics Lahore, Pakistan
  • A. M. N. Darwaish Department of Environmental Science and Policy, Lahore School of Economics Lahore, Pakistan,
  • U. Tahir Department of Chemistry, Government College of Science, Lahore Pakistan
DOI: https://doi.org/10.32350/sir/21/020103
Keywords: sodium, potassium, iron, calcium, phosphorus, condiments, Pakistan

Abstract

Abstract Views: 115

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.

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Published
2018-01-31
How to Cite
1.
M. R. Khan, A. M. N. Darwaish, U. Tahir. Sodium, Potassium, Iron, Calcium and Phosphorus Content of Some Pakistani Condiments. Sci Inquiry Rev. [Internet]. 2018Jan.31 [cited 2024Jul.6];2(1):16-2. Available from: https://journals.umt.edu.pk/index.php/SIR/article/view/314
Issue
Vol 2 No 1 (2018): January
Section
Orignal Article

Copyright (c) 2018 M. R. Khan, A. M. N. Darwaish, U. Tahir

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This work is licensed under a Creative Commons Attribution 4.0 International License.