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. 2018 Nov 1;10(11):1609. doi: 10.3390/nu10111609

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© 2018 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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Iron bioavailability scores of unsoaked and cooked whole seed genotypes in the YBP for field season 2015 (A) and field season 2016 (B). Values are means (±Standard Deviation) of triplicate measurements from two field replicates per genotype (n = 6). Genotypes are categorized on the x-axis by cooking class, ranked from the fastest cooking genotype to slowest cooking entry. * Significantly lower (p ≤ 0.05) iron bioavailability score when compared to the other YBP entries. ** Significantly higher (p ≤ 0.05) iron bioavailability scores compared to the other YBP genotypes.