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

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

Sample	Species	Scientific name		Iron (mg/kg)			Zinc (mg/kg)
			Kumi	Ngora	Bukedea	Kumi	Ngora	Bukedea
Fish	Omena	Rastrineobola argentea	120^a	1000^a	110^a	220^a	200^a	220^a
	Ioyo	n.n.	130^{a, c}	160^a	*	70^a	120^a	170^a
	Nile Perch	Lates niloticus	6^{b, d}	43^{a, d}	10^{b, d}	5^{b, c}	50^{a, c}	10^{b, c}
	Tilapia	Oreochromis variabilis	3.3^{b, d}	24^{a, d}	9^{b, c, d}	6^{b, c}	50^{a, c}	8^{b, c}
	Catfish	Siluriformes	28^a	n.s.	n.s.	40^{a, c}	n.s.	n.s.
	Lungfish	Protopterus aethiopicus	7^{b, c}	n.s.	n.s.	37^{b, c}	n.s.	n.s.
Meat	Beef	Bos indicus	16	13	120	6	19	17
	Goat	Hemitragus	18	14	100	14	14	20

The values refer to sun dried fish samples and wet weight meat samples. Results are given as mean of two parallel dissolutions.
^a Sample of whole fish.
^b Sample of fish fillet.
^c Values with Relative Standard Deviation (RSD) between 10% and 20%.
^d The fish samples were smoked.
*The sample is rejected because of unacceptable high variation.
n.s. = No sample was collected.

ISSN: 1475-2891