Profiling of Calcium Content among the Leafy Vegetables of West Bengal Using Atomic Absorption Spectroscopy

Background: Leafy vegetables are essential for maintaining a balanced diet and are well known for their abundant amount of vitamins, minerals and dietary fibers. Leafy vegetables are significant dietary source of calcium, among other nutrients. It's important to maintain adequate calcium levels in the body for optimal health. A calcium deficiency can lead to conditions such as osteoporosis, osteopenia and osteomalacia. Objectives: This study aims to determine dietary calcium content among some leafy vegetables that are available in West Bengal using Atomic Absorption Spectroscopy (AAS), to provide valuable insights into their nutritional value. Materials and Methods: Eight leafy vegetables were selected, viz. bottle gourd leaf, onion leaf, mustard greens, pot-biroot leaf, wild celery leaf, garlic leaf, spreading hogweed leaf and chickpea leaf. Using Atomic Absorption Spectrometry (AAS), Ca content of the dried powdered samples was quantified by wet oxidation as well as by dry ashing method. Results: The highest amount of Ca is present in mustard greens that are 704.4±40.18 mg/100 g and 504.2±361.47 mg/100 g by wet oxidation and dry ashing respectively. Discussion: The best three dietary recommendations from selected leafy vegetables are mustard greens˃bottle gourd leaf˃chickpea leaf. Conclusion: All the selected leafy greens have a significant amount of Ca. Further study can be extended to investigate their bioavailability to confirm the most beneficial form of Ca for leafy vegetables.