Tables index

From

Iron Release from Lucky Iron Fish® Across pH Levels and Acidification Treatments: Effects Relevant to Food Fortification

Rachel Meek, Steven McGeehan, Kathy Beerman

World Journal of Nutrition and Health. 2025, 12(1), 16-22 doi:10.12691/jnh-12-1-3
  • Table 1. Ferrous and Total Iron Release from Lucky Iron Fish in Acidified Solutions (pH 4.0-5.5) with Ascorbic Acid, Lemon Juice and Acetic Acid. Means and Standard Deviations from Triplicates
  • Table 2. Total Iron Content of Black Beans Prepared with LIF-Fortified Water Using Acetic Acid at pH 4.5. Total Iron Concentrations Summarized as Means and Standard Deviations from Triplicate Readings
  • Table 3. Total iron content of rice prepared with LIF-fortified water using acetic acid at pH 4.5. Total iron concentrations summarized as means and standard deviations from triplicate readings