Due to intensive cultivation and use of poor
quality ground water, the soils are rapidly becoming
deficient in Iron. To investigate its impact on our food, a
research project was framed. The four most commonly
consumed green leafy vegetables i.e. Mustard, Fenugreek,
Spinach and Amaranth were grown in both “iron deficient”
and “ iron sufficient” conditions at five different locations.
Iron contents in produced vegetable leaves were found many
times higher when grown in “Iron sufficient soil conditions”
in comparison of “Iron deficient soil conditions”. In
Amaranth that was 182.78 ppm against 27.52 ppm. In
Spinach 174.09 ppm against 39.42 ppm. In Fenugreek
169.81 ppm against 45.18 ppm. In Spinach 185.18 ppm
against 48.19 ppm. The research indicates serious
disturbances in food chain due to Iron deficiencies in Soils.