Abstract
This study aimed to determine the concentration of iron in selected vegetables grown in Auckland, New Zealand, and to examine the relationship between iron levels in vegetables and their corresponding soils. Four types of leafy vegetables—amaranth, spinach, pumpkin leaves, and sweet potato leaves—were analyzed using Atomic Absorption Spectrophotometry (AAS). A total of 24 samples (12 vegetable and 12 soil samples) were collected and analyzed.
The results showed that iron concentrations in vegetables ranged from 293.743 mg/kg to 489.431 mg/kg, with the highest concentration found in amaranth and the lowest in sweet potato leaves. Soil iron concentrations ranged from 2836.548 mg/kg to 4798.923 mg/kg. The findings indicate that iron content in vegetables is influenced by soil composition. This study highlights the nutritional importance of leafy vegetables as sources of iron and their role in addressing iron deficiency.
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References
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