Table 1.

Dialyzable iron, total iron and in vitro iron bioaccessibility of individual foods

Meal no.	Meal weight, g	Total iron, mg	Dialyzable iron, mg	In vitro bioaccessibility, %
Chapati	120	1.95 ± 0.01	0.10 ± 0.01	5.13 ± 0.40
Rice	200	0.36 ± 0.01	0.05 ± 0.01	13.43 ± 2.04
Dal	200	2.62 ± 0.01	0.22 ± 0.01	8.40 ± 0.29
Saag	160	17.62 ± 0.01	0.28 ± 0.01	1.59 ± 0.05
P Value		≤0.01	≤0.01	≤0.01
CD at 5 %		0.02	0.01	8.83

Values are Mean ± SD