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Calcium, iron and oxalate content of some condiments and spices


The condiments and spices consumed in India were analysed for their calcium, phosphorus and iron contents and for the content of total and water-soluble oxalates. A number of spices were found to be quite rich in calcium and also in oxalates. In many of the spices the oxalates were mainly in the insoluble form although a few spices were found to contain oxalates mostly in the water-soluble form. Theoretical calculations on the basis of the calcium and oxalate contents had shown that although the oxalate content is high, a portion of the calcium present in a number of spices may be available to the body. Some of the spices like ajowan (Trachyspermum ammi), turmeric (Curcuma domestica) and caraway seeds (Carum carvi) were also rich in iron. Since some of them are quite inexpensive and, at the same time, rich in calcium and iron, people can be encouraged to consume spices like ajowan (Trachyspermum ammi) to improve the nutritional quality of their diets.

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Ramasastri, B.V. Calcium, iron and oxalate content of some condiments and spices. Plant Food Hum Nutr 33, 11–15 (1983).

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Key words

  • calcium
  • iron
  • oxalate
  • condiments
  • spices