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Table 9 Iron content (mg/kg wet weight) in spices, sugar and baking powder collected in 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 names

 

Iron

(mg/kg)

  

Zinc

(mg/kg)

 
   

Kumi

Ngora

Bukedea

Kumi

Ngora

Bukedea

Sugar

 

Saccharum officinarum L.

16

36

38

< 1.8*

< 1.8*

2

Salt

 

Sodium chloride

33

n.s

22

2.4

n.s.

< 1.8*

Curry

Munno

Curcama longa L.

1200

n.s.

n.s.

30

n.s.

n.s.

 

Royco

Curcama longa L.

62

n.s.

n.s.

5

n.s.

n.s.

 

Tayara

Curcama longa L.

1000

n.s.

n.s.

70

n.s.

n.s.

 

Turkey

Curcama longa L.

n.s.

n.s.

800

n.s.

n.s.

60

Pilao

 

Sysygium aromanticum L, Cuminum cyminum L.,

Elettaria cardamomum Maton

160

n.s.

n.s.

24

n.s.

n.s.

Baking powder

 

Sodium bicarbonate

10

n.s.

n.s.

< 1.8*

n.s

n.s.

  1. The results are given as a mean of two parallel dissolutions.
  2. n.s. No sample was collected.
  3. * Limit of quantification = 1.8 mg/kg dry weight.