Table 1.

Foods used for assessing households’ micronutrient-rich food consumption

	Food group	Food items consumed by households
1	Vitamin A-rich vegetables/tubers	Carrot, pumpkin, okra, red pepper, tomatoes, sweet potato
2	Vitamin A-rich fruits	Ripe mango, ripe papaya, watermelon
3	Dark green leafy vegetables (DGV)	DGV, amaranth leaves, cassava leaves, spinach, Moringa leaves†
4	Organ meat	Liver, kidney, heart and other blood-based meats
5	Eggs	Eggs from chickens, ducks, guinea fowls or any other egg
6	Milk and milk products	Milk, cheese, yoghurt or other milk products
7	Flesh meat	Beef, pork, lamb, goat, game, chicken, duck, other birds
8	Fish and seafood	Fresh or dried fish or shellfish
9	Dry beans	Including other local varieties of dry beans rich in Fe

^† Moringa oleifera is a plant native to the tropics with high micronutrient content (5880 μg β-carotene/100 g edible portion). The leaves are cooked and used like spinach or dried and crushed into a powder for use in soups and sauces. Among the households in our sample, about 48 % of them often dried Moringa leaves and used it like a micronutrient powder on foods.