Estimation of calcium, potassium and sodium contents in commonly consumed food of Karnataka coastal belt region, India

Minerals are essential elements of the human diet, aiding in cellular body processes from rebuilding tissue to maintaining ion gradients. Hence this report presents a comparative study of the determination of calcium, potassium and sodium in a wide variety of food used in coastal belt of Karnataka, India. Studies are carried out on vegetables, grains, pulses, fishes, egg, meat, etc to estimate the concentration of various minerals in them. Calcium found to be the most abundant in Omum (1313.84mg/100g), potassium in Jeerige/Cumin (1047.91mg/100g) and sodium in Shell fish (436.24mg/100g). The results showed that the all food stuffs have safe and adequate dietary nutrients if consumed in right proportion. Present work to determine mineral is based on flame photometry and it is very simple, inexpensive and less time consuming

Author(s): Dandavathi Arunkumar, Neelavara G. Avinash, Harshith Rao, Kuttivelil Benny Robin and Seranthimata Samshuddin

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