Research Article
Iron Content of Some Popular Cooked Foods Consumed by the Rural School Children in Sri Lanka
Table 3
Average iron content of cooked food varieties consumed by the adolescents (15-16 years) in the Divisional Secretariat, Horana.
| Type | Iron content (mg/kg) | SD |
| Vegetables | Beetroot curry | 21.46 | 0.07 | Pumpkin curry | 38.79 | 0.37 | Yellow cabbage curry | 18.20 | 0.23 | Ash plantain curry | 9.83 | 0.31 | Potato curry | 15.66 | 1.26 | Ladies’ finger curry | 7.61 | 0.24 | Brinjal curry | 15.36 | 6.43 | Carrot curry | 27.80 | 0.18 |
| Pulses | Lentil curry | 72.49 | 0.14 | Chickpea boiled | 36.37 | 9.00 | Chickpea curry | 26.64 | 8.10 |
| Green leaves | Sessile joy weed (mukunuwenna malluma) | 17.14 | 4.23 | Centella (gotukola sambol) | 45.12 | 8.33 | Vegetable hummingbird (kathurumurunga malluma) | 26.42 | 5.58 |
| Fish | Dried sprats curry | 57.18 | 3.32 | Salmon (brand A) curry | 27.74 | 1.18 | Sardinella (salaya) fried marinated | 68.33 | 4.98 | Sardinella (salaya) curry | 60.46 | 3.43 | Spanish mackerel (thora) curry | 41.42 | 2.35 | Sailfish (thalapath) curry | 47.02 | 6.06 | Yellowfin tuna (kelawallo) curry | 24.17 | 5.40 | Red snapper (rathu gal malu) curry | 43.17 | 8.13 | Queenfish (kattawa) curry | 50.93 | 4.23 |
| Rice | White raw rice (sudu kekulu) boiled | 27.22 | 2.05 | Red raw rice (rathu kekulu) boiled | 36.92 | 1.37 | Parboiled small rice (samba) boiled | 5.74 | 4.53 |
| Other foods | Coconut sambol | 30.68 | 1.45 | String hoppers | 28.26 | 2.78 |
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