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

Table 5.

Cooked Seed Iron Density of Unsoaked Genotypes in the Yellow Bean Panel Organized by Cooking Class ¹.

		One Serving Size (Half Cup)
		2015		2016
Genotype (Seed Type)	Cooking Class	Iron (mg) ²	% DRI ³	Iron (mg)	% DRI
Blanco (white)	fast	2.07 ^c,d	11	2.24 ^b,c,d	12
PI527521 (white)	fast	1.98 ^d,e	11	2.17 ^b,c,d,e,f	12
Ervilha (Manteca)	fast	2.19 ^b,c	12	2.20 ^b,c,d,e	12
Cebo (Manteca)	fast	1.62 ^i,j	9	2.00 ^e,f,g,h	11
Mantega (Manteca)	fast	1.85 ^e,f	10	2.01 ^e,f,g,h	11
Uyole 04 (lt. Amarillo)	moderate	1.68 ^f,g,h,i,j	9	2.12 ^d,e,f,g	12
Chumbo (Njano)	moderate	1.83 ^e,f,g	10	1.95 ^g,h,i	11
Uyole 98 (dk. Amarillo)	moderate	1.79 ^f,g,h	10	1.98 ^f,g,h,i	11
JB178 (Red Mottled)	moderate	2.43 ^a	13	2.49 ^a	14
Canario, Cela (Canary)	moderate	2.25 ^b	12	2.14 ^d,e,f,g	12
Y11405 (Mayocoba)	moderate	2.50 ^a	14	2.35 ^a,b	13
DBY28-1 (Mayocoba)	moderate	1.65 ^h,i,j	9	1.90 ^h,i	11
PI527538 (Njano)	moderate	1.60 ^j	9	1.79 ⁱ	10
Canario (Canary)	slow	2.01 ^d	11	2.04 ^e,f,g,h	11
ACC Y012 (Mayocoba)	slow	1.68 ^g,h,i,j	9	1.89 ^h,i	10
CDC-Sol (Mayocoba)	slow	1.77 ^f,g,h,i	10	1.83 ^h,i	10
PR0737-1 (Red Mottled)	slow	2.11 ^b,c,d	12	2.28 ^a,b,c	13
Amarelo (dk. Amarillo)	slow	1.56 ^j	9	1.39 ^j	8

¹ Values are means of duplicate measurements from two field replicates per genotype (n = 4), measured for field seasons 2015 and 2016. Means sharing the same letter in each column are not significantly different at p ≤ 0.05. ² Average grams of iron measured in a half cup (89 g, wet weight) of cooked drained whole seed that were left unsoaked prior to determining the number of minutes to reach 80% cooking time. ³ Percent of daily reference intake met for iron (18 mg) of an adult female (19–50 years) measured in each serving of cooked whole seed. (lt.) light yellow; (dk.) dark yellow.