Bio-availability of iron from spinach (Spanicia oleracea) cultivated in soil fortified with graded levels of iron.

In vitro availability of iron along with ascorbic acid, oxalic acid and phosphorus contents of two varieties of spinach (Pusa Jyoti and Allgreen) cultivated in soil with different levels of added iron was determined. Addition of graded levels of iron to soil markedly increased the total iron and phosphorus contents and significantly decreased the bio-availability of iron, ascorbic acid and oxalic acid contents of spinach. Ascorbic acid and oxalic acid contents markedly exerted a positive influence while phosphorus exerted a negative influence on the bio-availability of iron.