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Articles by A. Jabbari
Total Records ( 1 ) for A. Jabbari
  A. Jabbari , M. Barzegar , F. Erfani and M.R. Hassandokht
  This research was carried out to determine fatty acids, phenolic compounds, oxalic acid, protein, fat, total fiber and mineral elements of Iranian spinach cultivars (Varamin 1, Varamin 2, Varamin 3, Zabol, Kashan, Qom and Zanjan). Results showed that cultivar Zabol had the highest protein (2.59%). The highest fat percentage, phenolic compounds, P, linoleic acid (18:2) and the lowest oxalic acid were found in cultivar Kashan. Cultivar Varamin 2 had the highest total fiber (2.22%). Dry matter, K, Ca, Cu and Zn contents of cultivar Zanjan were higher than the other cultivars. Cultivar Qom had the highest amounts of Mg and Fe. Cultivar Varamin 3 had the highest Na (93.8 mg/100 g fw). Cultivars Qom and Varamin1 had the highest percentage of linolenic acid (18:3). Present results for chemical composition of studied cultivars, were similar to values reported by other researchers.
 
 
 
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