Measuring the amount of a mineral in a plant food may not necessarily indicate whether it is a valuable dietary source of that mineral because

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Plant foods contain phytates,oxalates,and binders that may limit the amount of a mineral that is available to the body,even if it is present in the food.Minerals may become more bioavailable with cooking or processing,but this is not necessarily true.Most minerals do not exist in different forms;they are generally either present or absent.The amount of minerals in plants may vary somewhat depending on the growing conditions,but this is less of a factor than bioavailability.

Measuring the Amount of a Mineral in a Plant Food