<p> The current debate over whether conventional or organic farming is superior has produced an abundance of literature, however, only a small portion is devoted to mineral composition of foods ready for consumption. The purpose of this study was to compare mineral content in conventional versus organic foods. Specifically, this study tested almonds because they are a convenient and popular product. Inductively Coupled Plasma - Atomic Emission Spectrometry was used to analyze triplicate samples of conventional and organic almonds for quantities of the following essential minerals: calcium, iron, magnesium, potassium, and zinc. </p><p> Results of the analyses showed no significant differences in conventional versus organic almonds for calcium (<i>p</i> = .359), iron (<i> p</i> = .368), magnesium (<i>p</i> = .921), potassium (<i> p</i> =.129), or zinc (<i>p</i> = .875). Although this data suggests little difference in mineral content between conventional versus organic almonds, the small sample size (<i>n</i> = 6) provides unsubstantial evidence that a difference does not exist in larger samples.</p><p>
| Identifer | oai:union.ndltd.org:PROQUEST/oai:pqdtoai.proquest.com:10840734 |
| Date | 27 October 2018 |
| Creators | Vrastil, Jill A. |
| Publisher | California State University, Long Beach |
| Source Sets | ProQuest.com |
| Language | English |
| Detected Language | English |
| Type | thesis |
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