Table 4.
Experiment 1. In vitro Fe bioavailability, and mineral (Fe, Al, Ti) content of menu items from human efficacy trial of normal and high Fe beans [8] 1.
| Menu Item | Occurrence on Menu (%) | Fe Bioavailability (ng Ferritin/mg Cell Protein) | Fe (µg/g) | Al (µg/g) | Ti (µg/g) |
|---|---|---|---|---|---|
| Normal bean | 100 | 5.01 ± 0.2 | 47.5 | 5.2 | 0.2 |
| High Fe bean | 100 | 5.9 ± 0.2 | 82.5 | 5.9 | 0.4 |
| Tomato sauce | 100 | 24.2 ± 1.1 | 120.8 | 76.8 | 0.5 |
| Rice | 85 | 0.9 ± 0.1 | 4.7 | 1.7 | 0.2 |
| Cooked rice with curry | unknown | 1.7 ± 0.3 | 6.5 | 14.5 | 0.2 |
| Cabbage + carrots | 43 | 9.5 ± 0.3 | 80.0 | 80.2 | 1.8 |
| Green vegetables | 43 | 1.5 ± 0.3 | 312.7 | 448.1 | 14.4 |
| Potato chips | 28 | 20.9 ± 1.1 | 25.4 | 8.0 | 1.2 |
| Banana chips | unknown | 1.8 ± 0.2 | 10.5 | 2.5 | 0.4 |
| Fried sweet potatoes | 14 | 7.3 ± 1.1 | 22.1 | 10.0 | 0.6 |
| Cassava bread | 14 | 5.69 ± 0.55 | 22.2 | 22.8 | 1.3 |
| Macaroni | 14 | 2.04 ± 0.26 | 34.3 | 5.8 | 0.3 |
| Sombe | 14 | 1.40 ± 0.21 | 81.0 | 168.1 | 0.8 |
| Fried Irish potatoes | 7 | 25.51 ± 1.33 | 30.4 | 8.6 | 1.3 |
| Boiled Irish potatoes | 7 | 41.77 ± 2.82 | 37.7 | 3.5 | 0.6 |
| Banana with tomato sauce | 14 | 1.91 ± 0.04 | 20.0 | 11.7 | 0.7 |
1 Fe bioavailability values are mean ± standard error, n = 3. Mineral content values are the mean of three replicates.