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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

(mg/kg)

 
   

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.