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Nutritive value of middle eastern foodstuffs. III. —Physiological availability of iron in selected foods common to the middle east
Author(s) -
Cowan J. W.,
Esfahani M.,
Salji J. P.,
Nahapetian A.
Publication year - 1967
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740180602
Subject(s) - ferrous , nutrient , iron deficiency , ferrous sulphate , middle east , food science , population , dietary iron , iron levels , chemistry , biology , anemia , geography , medicine , ecology , endocrinology , inorganic chemistry , environmental health , organic chemistry , archaeology
The physiological availability of the iron in selected foods of the Middle East was studied from haemoglobin regeneration in anaemic rats fed on diets in which these foods were the sole source of iron. None of the foods studied was as efficient as ferrous sulphate in promoting haemoglobin regeneration. Taking iron in ferrous sulphate as being 100% available, iron availability values for okra, chard and parsley were low, namely, 25, 45 and 48% respectively; other relative percentage values were: kidney bean, 59; lentil, 67; broad bean, 63; decorticated sesame, 67; parboiled wheat, 62; and brown bread, 75. The values for whole wheat and chickpea were greater than 80%. The availability of iron in prepared dishes and meals reflected that in the component foods. Since the iron in many plant foods seems to be much less available than inorganic iron, it is suggested that requirements for this nutrient should be reconsidered for areas such as the Middle East where the population derives a high proportion of dietary iron from plant sources.