Lack of other ingredients may also induce chlorotic conditions.
The third theory is that of Bunge, who says that in chlorotic conditions there is an excess of sulphuretted hydrogen in the bowel, changing the food iron into sulphide of iron, which Bunge states cannot be absorbed.
Sample two produced symptoms on Chenopodium quinoa (systemic chlorotic spots) and N. benthamiana (systemic mottle and distortion ).