Table 4.
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.