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Table 4 Iron and zinc content (mg/kg) in fish fillet and meat samples collected in the respective counties

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

Sample Species Scientific name   Iron (mg/kg)    Zinc
    Kumi Ngora Bukedea Kumi Ngora Bukedea
Fish Omena Rastrineobola argentea 120a 1000a 110a 220a 200a 220a
  Ioyo n.n. 130a, c 160a * 70a 120a 170a
  Nile Perch Lates niloticus 6b, d 43a, d 10b, d 5b, c 50a, c 10b, c
  Tilapia Oreochromis variabilis 3.3b, d 24a, d 9b, c, d 6b, c 50a, c 8b, c
  Catfish Siluriformes 28a n.s. n.s. 40a, c n.s. n.s.
  Lungfish Protopterus aethiopicus 7b, c n.s. n.s. 37b, c n.s. n.s.
Meat Beef Bos indicus 16 13 120 6 19 17
  Goat Hemitragus 18 14 100 14 14 20
  1. The values refer to sun dried fish samples and wet weight meat samples. Results are given as mean of two parallel dissolutions.
  2. a Sample of whole fish.
  3. b Sample of fish fillet.
  4. c Values with Relative Standard Deviation (RSD) between 10% and 20%.
  5. d The fish samples were smoked.
  6. *The sample is rejected because of unacceptable high variation.
  7. n.s. = No sample was collected.