CALCIUM CONTENT IN THE SEEDS OF SOME PLANTS CONSUMED AS FOOD

This research focus on the content of Calcium in the seeds of some plants consumed as food, such as beans and lentils. Dry seeds of white, red and variegated beans (Phaseolus vulgaris) and green and red lentils (Lens culinaris) were subjected to the study. The method for determining Calcium was titration with potassium permanganate after the precipitation of Ca ions as oxalates, a method used in food chemical analysis laboratories, because it is an inexpensive e reliable method.