ABSTRACT
The levels of essential and nonessential elements in food crops are dependent on many factors, including genetic properties of the plants, nature of soil on which the plants grow, climatic conditions, and the degree of maturity of the plants during harvesting. Fortification of food by the addition of several nutrients, including mineral components, is commonly practiced and can have a serious effect on the nutritional status of the food supply. The concentrations of calcium in food crops cover a wide range with lower values in apples, green pepper, and potatoes and higher values in broccoli and spinach. Foods may also contain incidentally introduced chromium that originates from cooking utensils, storage vessels, as well as stainless steel commonly used in food processing equipment. The iron in food crop is mostly present in the form of insoluble complexes of Fe3+ with phytic acid, phosphates, oxalates, and carbonates.
