Table 1.
Analysis of meals of farm women for constituents associated with iron absorption
| Meal Constituents | Breakfast | Lunch | Dinner | P value | C.D. at 5 % | Total |
|---|---|---|---|---|---|---|
| Protein, g | ||||||
| Range | 7.5–22.3 | 7.3–24.1 | 10.6–41.2 | |||
| Mean ± SD | 14.9 ± 4.5 | 12.7 ± 4.0 | 18.0 ± 7.9 | NS | – | 45.6 ± 14.1 |
| Ascorbic Acid, mg | ||||||
| Range | 0–4 | 0–6 | 0.2–5 | |||
| Mean ± SD | 1.3 ± 1.59 | 2.1 ± 1.94 | 2.03 ± 1.33 | NS | – | 5.5 ± 2.0 |
| β-Carotene, μg | ||||||
| Range | 0–132.0 | 0–206.3 | 0–210.3 | |||
| Mean ± SD | 28.8 ± 49.9 | 42.7 ± 65.5 | 69.0 ± 84.6 | NS | – | 140.6 ± 90.1 |
| Phytin phosphorus, mg | ||||||
| Range | 64.2–138.0 | 52.5–144.0 | 76.3–209.0 | |||
| Mean ± SD | 99.3 ± 22.4 | 81.0 ± 23.6 | 114.6 ± 36.0 | ≤0.01 | 25.3 | 294.8 ± 64.2 |
| Polyphenols, mg | ||||||
| Range | 73.9–133.0 | 52.5–128.0 | 83.7–209.0 | |||
| Mean ± SD | 102.0 ± 21.0 | 74.6 ± 19.8 | 122.8 ± 33.3 | ≤0.01 | 23.0 | 299.9 ± 56.6 |
| NDF, mg | ||||||
| Range | 3.6–14.0 | 4.5–15.0 | 4.8–20.0 | |||
| Mean ± SD | 8.9 ± 3.2 | 8.0 ± 3.2 | 9.7 ± 4.7 | NS | – | 26.6 ± 8.7 |
| Zinc, mg | ||||||
| Range | 0.5–5.9 | 0.7–2.3 | 0.7–3.5 | |||
| Mean ± SD | 1.7 ± 1.3 | 1.3 ± 0.4 | 1.5 ± 0.7 | NS | – | 4.4 ± 1.8 |
| Calcium, mg | ||||||
| Range | 21.8–289.6 | 34.6–121.9 | 29.9–225.6 | |||
| Mean ± SD | 116.8 ± 71.8 | 84.0 ± 28.4 | 113.7 ± 73.8 | NS | – | 314.5 ± 126.3 |