Determination of calcium, magnesium, sodium, potassium, iron and zinc content, vegetables: chard, turnip, spinach, and broccoli, cultivated in San Joaquin

The content of minerals in the vegetables that are cultivated in our area, has not been determined, which has contributed so that the consumption of such foods is not valued, and prepared products that are not always adequate, especially for children and young people. On the other hand, because the vegetables are in contact with the ground and that we do not know the waters with which they are irrigated, it is important to know in what conditions of consumption, the vegetables are free of total coliforms, Escherichia coli and intestinal parasites, which are causes of serious digestive disorders. This project will take chard, spinach, turnip, broccoli, in San Joaquín, will be repaired in different conditions such as: fresh, frozen, steamed, cooked in water and will be chemically attacked dry. The determination of the content of CA, Mg, Na, K, Fe and Zn will be done by atomic absorption spectrophotometry and on these same samples will analyze total coliforms, Escherichia coli and intestinal parasites. The results will be statistically analyzed to know if the content of the cited minerals are within the daily requirements for food with a view to socializing the results can improve the eating habits of people with the consequent benefit for the population in terms of health, by improving the daily diet.

IV RESEARCH PROJECT COMPETITION AND I RESEARCH PROGRAMS COMPETITION