Table 7.
Contribution of beans to iron and zinc EAR for children and adults for three groups (conventional, biofortified and lpa) of beans and two preparation methods (boiled and refried).
| Mineral | Preparation Method | Population | Conventional | Biofortified | lpa |
|---|---|---|---|---|---|
| beans | beans | beans | |||
| Iron | Boiled | Children 4–6 | 29% | 44% | 34% |
| Adult women | 27% | 40% | 31% | ||
| Refried | Children 4–6 | 31% | 46% | 38% | |
| Adult women | 29% | 43% | 35% | ||
| Zinc | Boiled | Children 4–6 | 15% | 19% | 8% |
| Adult women | 15% | 19% | 8% | ||
| Refried | Children 4–6 | 16% | 21% | 13% | |
| Adult women | 17% | 21% | 13% |
Based on fresh weight multiplied by portion size. One portion is defined as 55 g and 100 g of cooked and 68.75 g and 125 g of refried beans for respectively children and adult women.