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[Further observations on the level of certain trace elements in food products of plant origin]. 1966

L I Los', and L K Piatnitskaia, and A S Samsonova

UI MeSH Term Description Entries
D010945 Plants, Edible An organism of the vegetable kingdom suitable by nature for use as a food, especially by human beings. Not all parts of any given plant are edible but all parts of edible plants have been known to figure as raw or cooked food: leaves, roots, tubers, stems, seeds, buds, fruits, and flowers. The most commonly edible parts of plants are FRUIT, usually sweet, fleshy, and succulent. Most edible plants are commonly cultivated for their nutritional value and are referred to as VEGETABLES. Food Plants,Edible Plant,Edible Plants,Food Plant,Plant, Edible,Plant, Food,Plants, Food
D005504 Food Analysis Measurement and evaluation of the components of substances to be taken as FOOD. Analysis, Food,Analyses, Food,Food Analyses
D014131 Trace Elements A group of chemical elements that are needed in minute quantities for the proper growth, development, and physiology of an organism. (From McGraw-Hill Dictionary of Scientific and Technical Terms, 4th ed) Biometal,Biometals,Trace Element,Trace Mineral,Trace Minerals,Element, Trace,Elements, Trace,Mineral, Trace,Minerals, Trace

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