Articles
EFFECT OF SPECIES AND VARIETY ON THE CONTENT OF MACROELEMENTS AND MICRONUTRIENTS IN LETTUCE
Article number
579_107
Pages
609 – 612
Language
English
Abstract
The nutritional importance of fresh lettuce lies in the high content of bioactive substances among which macroelements and micronutrients take a special place.
We studied 10 lettuce varieties from two species: Lactuca sativa L. (var. capitata and var. foliosa) and Cichorium intybus (var. foliosum). The varieties were grown on a fertile limeless chernozem soil in the summer-fall period under the conditions of the moderate continental climate of the Vojvodina Province (northern Yugoslavia). The experiment did not receive mineral fertilizers and chemical protection. but it was a part of a regular crop rotation.
Macroelements and micronutrients were analyzed by conventional methods, the contents of P, K, Ca and Mg were given in g kg-1 of fresh matter and the contents of Cu, Zn and Fe in mg kg-1 of fresh matter.
The lettuce varieties had increased contents of P, K and Ca, Mg, Cu and Fe, the chicory varieties had increased contents of Zn and Mn.
Inclusion of lettuce in human diet may cover a large part of the daily requirement for K, Cu, Fe and Mg.
This reiterates not only the importance of lettuce in the group of yellow-green vegetables but also the necessity of a year-round production of lettuce.
We studied 10 lettuce varieties from two species: Lactuca sativa L. (var. capitata and var. foliosa) and Cichorium intybus (var. foliosum). The varieties were grown on a fertile limeless chernozem soil in the summer-fall period under the conditions of the moderate continental climate of the Vojvodina Province (northern Yugoslavia). The experiment did not receive mineral fertilizers and chemical protection. but it was a part of a regular crop rotation.
Macroelements and micronutrients were analyzed by conventional methods, the contents of P, K, Ca and Mg were given in g kg-1 of fresh matter and the contents of Cu, Zn and Fe in mg kg-1 of fresh matter.
The lettuce varieties had increased contents of P, K and Ca, Mg, Cu and Fe, the chicory varieties had increased contents of Zn and Mn.
Inclusion of lettuce in human diet may cover a large part of the daily requirement for K, Cu, Fe and Mg.
This reiterates not only the importance of lettuce in the group of yellow-green vegetables but also the necessity of a year-round production of lettuce.
Publication
Authors
B. Lazic, S. Lazic, P. Sekulic
Keywords
content of macroelements, micronutrients, Lactuca sativa L, Cichorium intybus var. foliosum
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