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Table 11 Comparison of iron and zinc levels (mg/kg) in some Ugandan foods with iron and zinc levels in similar foods from Kenya and Mali

From: Iron and zinc content of selected foods in the diet of schoolchildren in Kumi district, east of Uganda: a cross-sectional study

Food

 

This study*

Kenyaa

Malib

  

Fe

Zn

Fe

Zn

Fe

Zn

Cereal

Sorghum

19-7000

15-18

41

16

58

21

 

Millet

70-570

17-24

27

12

58

29

 

Maize

30-70

3.6-7

35

18

11

-

Legumes

Ground nuts

20-34

24-30

46

33

39

-

 

Soy beans

70-180

34-52

64

23

61

-

 

Brown beans

54-90

22-33

75

28

-

-

Vegetables

Irish potatoe

140-500

3.3-3.5

-

-

11

-

 

Amaranthus

130-340

3.2-8

-

-

89

-

Fish

Nile Perch

6-10

5-10

9

-

112

-

 

Tilapia

3.3-9

6-8

9

-

-

-

Meat

Beef

13-120

6-19

12

30

46

23

 

Goat meat

16-120

14-20

12

29

23

40

  1. a WorldFood Dietary Assessment System 2.0 [46].
  2. b Food Composition Table for Mali [32].
  3. *Values for this study are presented with mean and range in parenthesis.
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Nutrition Journal

ISSN: 1475-2891

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