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.

Tidemann-Andersen et al. Nutrition Journal 2011 10:81   doi:10.1186/1475-2891-10-81