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. 2017 Jul 22;6(7):54. doi: 10.3390/foods6070054

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© 2017 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

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Ferritin formation per half a gram of freeze-dried green leafy vegetables. Vertical lines are means with 95% confidence intervals of ng ferritin/mg protein from the various greens (n = 12 for corchorus; n = 18 for OFSP1, PFSP, baobab, kenaf and moringa; and n = 21 for OFSP2, OFSP3, WFSP and cocoyam) normalised to the blank digest ferritin level; horizontal line indicates the overall mean of ng ferritin/mg protein; means with 95% confidence intervals with a different letter ^(a,b) are significantly different (p < 0.0001).