title: Iron content of native foods.
abstract: Chemical analysis showed that some foods cooked in a cast iron pot gained significantly in iron content. This was particularly so for rice and green vegetables, but not for the major root staples of Papua New Guinea. It therefore seems unlikely that a campaign to encourage the use of iron pots for cooking would significantly increase the iron content of diets in Papua New Guinea to an extent which would mitigate the high prevalence of iron deficiency.
mesh_terms: D000747:Anemia, Hypochromic / Q000517:prevention & control*; D003297:Cooking and Eating Utensils; D004032:Diet; D005504:Food Analysis; D005638:Fruit / Q000737:chemistry; D006801:Humans; D007501:Iron / Q000032:analysis*; D009512:New Guinea / Q000208:ethnology; D012275:Oryza / Q000737:chemistry; D012758:Shellfish / Q000032:analysis; D014675:Vegetables / Q000737:chemistry
chemical_list: D007501:Iron