Mineral composition of the red and green pepper (Capsicum annuum) from Tenerife Island |
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| Authors: | Carmen Rubio Arturo Hardisson Raúl Martín Alejandro Báez Macrina Martín Roberto Álvarez |
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| Affiliation: | 1.Department of Toxicology, University of La Laguna, S/C of Tenerife. Spain,;2.Department of Preventive Medicine and Public Health, University of La Laguna, S/C of Tenerife, Spain, |
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| Abstract: | The content of macroelements (Na, K, Ca, Mg and P) and microelements (Fe, Cu, Zn, Mn and B) in green and red pepper samples consumed on the island of Tenerife, Canary Islands, has been determined. Analysis has shown the influence of the ripening stage on the mineral content of the pepper. Red pepper presents higher K, Mg, P, Fe, Cu, Zn, Mn and B concentration levels than green pepper. There are differences between the values obtained in this study and the values shown in different food composition tables; our results are higher in Na, Ca and Mg, and lower in K and Fe. |
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