Table 5.
Total iron, dialyzable iron and in vitro iron bioaccessibility of saag and chapati as basic meal fortified with key foods
| Meal combination | Meal weight, g | Total iron, mg | Dialyzable Iron, mg | In vitro bioaccessibility, % |
|---|---|---|---|---|
| Basic meal | ||||
| Saag + rice | 160 + 200 | 17.98 ± 0.01 | 0.38 ± 0.01 | 2.13 ± 0.03 |
| Basic meal with key foods | ||||
| Saag + rice + salad | 160 + 200 + 135 | 19.20 ± 0.08 | 0.43 ± 0.01 | 2.24 ± 0.05 |
| Saag + rice + orange | 160 + 200 + 120 | 18.37 ± 0.01 | 0.41 ± 0.01 | 2.23 ± 0.03 |
| Saag + rice + lemonade | 160 + 200 + 250 | 18.08 ± 0.00 | 0.62 ± 0.01 | 3.43 ± 0.06 |
| Saag + rice + chicken | 160 + 200 + 200 | 19.19 ± 0.01 | 1.88 ± 0.01 | 9.80 ± 0.04 |
| Saag + rice + milk | 160 + 200 + 250 | 17.98 ± 0.00 | 0.34 ± 0.01 | 1.87 ± 0.06 |
| Saag + rice + curd | 160 + 200 + 200 | 17.98 ± 0.01 | 0.36 ± 0.01 | 2.01 ± 0.05 |
| Saag + rice + egg | 160 + 200 + 50 | 18.56 ± 0.01 | 0.23 ± 0.01 | 1.24 ± 0.06 |
| Saag + rice + tea | 160 + 200 + 200 | 17.98 ± 0.01 | 0.21 ± 0.01 | 1.15 ± 0.06 |
| P value | ≤0.01 | ≤0.01 | ≤0.01 | |
| CD at 5 % | 0.05 | 0.02 | 0.08 | |