Table 2.
Mineral and phytate content in prepared foods regularly consumed in Chapare, Bolivia, and raw pseudocereals, mean ± SD (min to max) per 100 g dry matter (DM)
| Food groups/Name |
Moisture g/100g DM |
Iron mg/100 g DM |
Zinc mg/100 g DM |
Calcium mg/100 g DM |
Phytate mg/100 g DM |
|---|---|---|---|---|---|
| Cereals | |||||
| Barley flour | 6.67 ± 0.78 | 8.13 ± 2.1 (5.14–11.6) | 1.16 ± 0.72 (0.71–2.76) | 23.2 ± 2.8 (17.7–27.7) | 230 ± 26 (189–274) |
| Black cornmeal | 84.4 ± 1.1 | 9.01 ± 1.7 (5.91–10.6) | 5.19 ± 0.88 (3.87–6.61) | 54.7 ± 33a (15.7–119) | 559 ± 131 (401–760) |
| Yellow corn | 52.0 ± 1.5 | 3.18 ± 0.99 (2.06–5.24) | 3.72 ± 0.66 (2.84–4.73) | 5.00 ± 4.4 (1.11–14.1) | 526 ± 121 (372–727) |
| Oat | 84.6 ± 5.9 | 4.55 ± 0.49 (3.67–5.18) | 3.17 ± 0.39 (2.50–3.68) | 40.6 ± 7.7 (32.4–53.5) | 2,618 ± 295 (2,204–2,993) |
| Green legumes | |||||
| Green beans | 93.3 ± 0.84 | 11.4 ± 1.7 (9.04–14.6) | 5.12 ± 0.63 (4.30–6.05) | 242 ± 11 (223–259) | <60 |
| Green peas | 75.2 ± 4.6 | 7.95 ± 1.4 (5.56–9.83) | 5.86 ± 2.3 (1.49–7.55) | 58.0 ± 11 (34.7–73.6) | <60 |
| Dry legumes | |||||
| Dry fava beans | 66.7 ± 1.4 | 6.25 ± 0.83 (4.92–7.46) | 4.45 ± 0.31 (3.93–4.83) | 36.5 ± 8.3 (22.6–47.0) | 2,248 ± 671 (1,571 ± 3,648) |
| Kidney beans | 62.9 ± 2.4 | 7.74 ± 0.85 (6.53–8.97) | 4.10 ± 0.45 (3.29–4.67) | 65.7 ± 10 (46.6–83.2) | 719 ± 118 (501–932) |
| Dry peas | 57.0 ± 4.0 | 5.49 ± 0.58 (4.55–6.30) | 3.73 ± 0.74 (2.90–4.57) | 42.9 ± 3.5 (38.1–47.9) | 344 ± 78 (173–444) |
| Peanuts | 45.1 ± 4.0 | 2.12 ± 0.20 (1.92–2.50) | 4.05 ± 0.27 (3.72–4.46) | 66.2 ± 12.2 (39.9–81.9) | 832 ± 91 (749–992) |
| Leafy vegetables | |||||
| Cassava leaves | 82.2 ± 1.9 | 17.2 ± 4.1 (11.8–23.3) | 12.2 ± 0.85 (11.4–13.7) | 264 ± 69 (178–391) | <60 |
| New cocoyam leaves | 91.9 ± 0.83 | 10.4 ± 0.92 (8.82–11.8) | 8.07 ± 3.9 (3.18–15.8) | 650 ± 23 (605–682) | <60 |
| Others | |||||
| Sweet potato | 72.4 ± 3.9 | 0.92 ± 0.35 (0.59–1.59) | 0.63 ± 0.12 (0.43–0.86) | 45.4 ± 13 (30.4–68.7) | <60 |
| Flaxseeds | 73.6 ± 2.0 | 8.20 ± 1.4 (6.46–10.0) | 6.31 ± 0.62 (5.37–7.53) | 192 ± 17 (154–211) | 997 ± 141 (787–1,232) |
| Pseudocereals | |||||
| Quinoa | 9.43 ± 0.11 | 4.96 ± 0.36 (4.40–5.46) | 3.36 ± 0.36 (3.06–3.92) | 58.8 ± 1.5 (56.4–60.6) | 844 ± 51 (752–926) |
| Canihua | 10.6 ± 0.17 | 12.2 ± 1.2 (11.3–14.4) | 4.07 ± 0.39 (3.69–4.56) | 71.7 ± 1.7 (70.8–75.0) | 796 ± 111 (688–988) |
| Amaranth | 10.4 ± 0.10 | 7.97 ± 0.55 (7.02–8.80) | 3.70 ± 0.30 (3.43 – 4.18) | 66.3 ± 6.3 (60.9–77.3) | 1,382 ± 156 (1,124–1,571) |
Limit of detection 60 mg/100 g.
a
Calcium carbonate may have been used during preparation of cornmeal, see Table 1.