TABLE 5.
Speciation of bioaccessible iron.
| Samples | Soluble iron (mg/L) | Inorganic iron (mg/L) | Organic iron (mg/L) | Fe(II) (mg/L) | Fe(III) (mg/L) |
|---|---|---|---|---|---|
| C | 0.74a ± 0.13 | 0.51c ± 0.03 | 0.32a ± 0.24 | 0.33b ± 0.00 | 0.18b ± 0.03 |
| G1 | 0.97b ± 0.03 | 0.37a ± 0.00 | 0.59b ± 0.02 | 0. 26a ± 0.03 | 0.11a ± 0.02 |
| G2 | 1.11b ± 0.11 | 0.41a ± 0.01 | 0.69b ± 0.11 | 0.30b ± 0.02 | 0.11a ± 0.02 |
| O1 | 1.03b ± 0.03 | 0.39a ± 0.00 | 0.63b ± 0.03 | 0.30b ± 0.01 | 0.09a ± 0.01 |
| O2 | 1.05b ± 0.05 | 0.45b ± 0.04 | 0.59b ± 0.08 | 0.30b ± 0.03 | 0.14b ± 0.03 |
Note: Mean values in the same column with different superscript letters are significantly different (p < .05). A1: Mixture with garlic (5 g); A2: Mixture with garlic (10 g); O1: Mixture with onion (10 g); O2: Mixture with onion (20 g).