Vegetables occupy an important place in the diet of modern man, these being rich sources of phytonutrients: vitamins (C, A, B1, B6, B9, E), minerals, dietary fiber and phytochemicals. Fresh root vegetables are a rich source of minerals, some of which are essential for the proper functioning of the human body. This paper aims to determine the mineral profile of some root vegetables and evaluate their mineral intake in the daily diet. The concentrations of some essential elements were determined: K, Ca, Mg, Fe, Mn, Zn, Cu and toxic: Pb and Cd, from fresh root vegetables (parsley, carrot and celery) sold in the local market. The results obtained from the analysis of mineral elements show that the fresh root vegetables studied contain significant amounts of unevenly distributed essential elements, depending on the species, the nature of the analyzed element and their origin: 1524 - 3375 mg/kg K, 308 - 352 mg/kg Ca, 181 - 331 mg/kg Mg, 5.75 - 8.27 mg/kg Fe, 1.20 - 2.87 mg/kg Mn, 2.97 - 7.67 mg/kg Zn, 0.70-1.29 mg/kg Cu. Lead and cadmium, heavy metals with pronounced toxicity, have been identified in very small quantities, below the toxicity limits provided by law (0.1 and 0.05 mg/kg for Pb and Cd, respectively). To evaluate the mineral intake, it was found that a consumption of 200 g fresh vegetable covers a large part of the recommended mineral requirement for people aged 19-50 years: 6.48 – 14.36% K, 6.16 - 7.05% Ca, 8.62 – 15.75% Mg, 14.38 – 20.67% Fe, 10.43 – 24.93% Mn, 5.39 - 13.94% Zn and 15.63 – 28.67% Cu – for men and 6.48 – 14.36% K, 6.16 – 7.05% Ca, 16.98 – 20.67 % Mg, 6.39 – 9.19% Fe, 13.33 – 31.85% Mn, 7.42 – 19.17% Zn, 15.63 – 28.67 % Cu – for women. These data confirm that fresh root vegetables can be considered as sources of essential elements and could be considered as additional sources of macro and microelements.

fresh vegetable root, parsley, carrot, celery, mineral intake, mineralizing foods

biology

Presentation: poster