Content and bioavailability of micronutrients in street foods of low income groups, Nairobi, Kenya

We determined nutrient content and bioavailability of zinc, iron and vitamin A (VA) in 24 commonly consumed street foods ( SFs) in two lower income neighborhoods in Nairobi Kenya. We quantified VA, zinc and iron content using high liquid performance chromatography (HPLC) and atomic absorption spectrophotometry, respectively. The 2 most commonly consumed SF were mandazi and githeri in neighborhood 1 and fried beans and githeri in neighborhood 2. Orange fleshed sweet potato, mainly consumed in community 2, had the highest VA content (130 μgRE/100g), followed by black nightshade at 34.7ugRE/100 g). Cabbages had the highest iron content of the foods tested (18.0 mg/100g) followed by beef sausages (12.1ug/100g). Cabbages again had the highest zinc content (19.34g/100g) followed by beef sausages (11.9 ug/100g). Bioavailability was higher in animal than plant foods (70–97% vs. 20–50%) and the difference was significant. Iron content of cabbages, kales, sausages, and French fries was higher than that reported by other studies in Kenya. Nutrient content of SF did not differ between neighborhoods. Supported by International Potato Center, World Bank through the Kenya Agricultural Productivity Project,, Clive West Micronutrient Grant of the University of Wageningen and FOSNNA.