Calcium and oxalate contents of curly leaf (Petroselinum crispum) and flat leaf (P. crispum var. neapolitanum) parsley cultivars

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Title

Calcium and oxalate contents of curly leaf (Petroselinum crispum) and flat leaf (P. crispum var. neapolitanum) parsley cultivars

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Lincoln University

Collection

Lincoln University Research Archive

Description

The total, soluble and insoluble oxalate contents of the leaves and stems of curly leaf (Petroselinum crispum) and flat leaf (P. crispum var. neapolitanum) parsley cultivarswere extracted from fresh tissue and measured using HPLC chromatography. There were no significant differences between the total and insoluble oxalate contents of the leaves between the flat leaf and curly leaf cultivars. There was a small difference (P < 0.05) between the soluble oxalate contents of the leaves of the two ...

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Format

Research paper

Research format

Journal article

Date created

2015-12-16

Creator

Savage, GP / Vanhanen, L

URL

https://hdl.handle.net/10182/6949

Related subjects

Total / Soluable and Insoluble Oxalates / Total Calcium / Parsley Leaves / Calcium Availability / Food Chemistry and Molecular Gastronomy (excl. Wine) / Nutrition and dietetics

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