Abstract
Free calcium, magnesium and phosphorus and their total contents in some green vegetables were determined.
1. Vegetables with green leaves are good calcium sources with high calcium contents, and the free calcium in these samples is above 50 per cent of the total. Exceptionally low free calcium content of spinach, 5 per cent of total calcium, may be due to the presence of oxalate in spinach.
2.Magnesium content is higher in spinach than in the other vegetables. Generally the free magnesium is about 30 per cent of the total magnesium.
3 No remarkable difference is found in the total content of phosphorus in vegetables examined. Less calcium and magnesium are contained in the sweet pepper than in the other leafy regetables.
