Table 4.

Concentrations of the most prevalent polyphenols observed in the black beans ¹ (nmol/g)

Compound	“Biofortified Fe”	“Standard Fe”
Caffeic acid	6.0 ± 0.9b	25.8 ± 4.7a
Gallic acid	125.0 ± 8.8a	103.3 ± 17.8a
Ferulic acid	153.0 ± 11.1a	162.5 ± 20.1a
Kaempferol	5.0 ± 0.1a	0.00 ± 0.00b
Catechin	668.8 ± 31.1a	367.5 ± 25.5b
Myricetin	24.0 ± 1.7a	12.5 ± 4.0b
Kaempferol 3-glucoside	198.0 ± 10.7a	19.2 ± 5.6b
Quercetin 3-glucoside	239 ± 20.3a	45.8 ± 7.9b

¹Analysis procedures of beans samples are described in the materials and methods sections.

^a,b Within a row, means without a common letter are different (n = 6, P < 0.05).