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