Table 5.
Iron concentration in albumins, globulins, prolamins, and glutelins of Phaseolus beans.
| Variety | Condition | Concentration (μg g−1) ± standard deviation (n = 3) | |||
|---|---|---|---|---|---|
| Albumins | Globulins | Prolamins | Glutelins | ||
| Common | Raw | 20 ± 1 | 4 ± 2 | 3 ± 1 | 9 ± 1 |
| Cooked | 25 ± 2 | 12 ± 3 | 13 ± 2 | 8 ± 1 | |
| Black | Raw | 21 ± 1 | 10 ± 1 | 10 ± 1 | 20 ± 6 |
| Cooked | 30 ± 2 | 10 ± 2 | 17 ± 1 | 50 ± 5 | |
| Rosinha | Raw | 27 ± 2 | 10 ± 2 | 17 ± 1 | 40 ± 5 |
| Cooked | 30 ± 1 | 16 ± 4 | 14 ± 2 | 40 ± 4 | |
| Bolinha | Raw | 30 ± 1 | 11 ± 1 | 13 ± 1 | 22 ± 6 |
| Cooked | 25 ± 1 | 8 ± 1 | 24 ± 1 | 36 ± 4 | |
| Rajado | Raw | 23 ± 1 | 8 ± 3 | 11 ± 3 | 27 ± 4 |
| Cooked | 24 ± 1 | 6 ± 2 | 9 ± 1 | 6 ± 2 | |
| Fradinho | Raw | 21 ± 1 | 7 ± 2 | 11 ± 3 | 24 ± 13 |
| Cooked | 23 ± 2 | 7 ± 1 | 10 ± 3 | 11 ± 4 | |
| Jalo | Raw | 22 ± 1 | 4 ± 1 | 9 ± 2 | 12 ± 5 |
| Cooked | 26 ± 1 | 9 ± 2 | 15 ± 2 | 34 ± 9 | |