Table 3.

Bioaccessibility levels (%) of iron, zinc and copper in black bean cooked with traditional household processes.

Household Processes	Iron (%)	Zinc (%)	Copper (%)
Regular pan with soaking water	0.18 a	33.94 a	71.53 a
Pressure cooker with soaking water	0.33 b	44.66 b	73.35 a
Regular pan without soaking water	0.17 a	31.55 a	66.42 b
Pressure cooker without soaking water	0.22 a	35.04 a	68.16 b

In each column, values marked by different letters are a significantly different (p < 0.05).