Vis-a-vis the mineral content of foods, one ought to look at
the work of Firman Bear (Rutgers) and William A. Albrecht
(Univ. of Missouri). I think that there were probably some
others who were also looking at the mineral content of foods in
relation to the soils in which they were grown. Bear has a
rather superb article documenting the differences in mineral
content of vegetables based on the mineral levels in the soil.
Don't have the reference with me, but if anyone wants it, I
will dig it out and post it.
-- Margaret Merrill Jefferson Madison Regional Library 201 E. Market St. Charlottesville, VA 22902-5287 email@example.com