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

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


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

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