Content and in vitro availability of Fe, Zn, Mg, Ca and P in homogenized fish-based weaning foods after bone addition

The aim of the present study was to compare the Fe, Zn, Mg, Ca and P contents and their in vitro availability in five fish-based infant weaning foods, as a function of the fish bone added with the muscle. The weaning foods studied were: sole without bone (S); hake without bone (H); sole with bone and hake without bone (SBH); sole with bone (SB); and hake with bone (HB). Low levels of Fe and Zn and low percentages of these dialysed minerals were found in all the weaning foods assayed. The incorporation of bone increased the Ca and P contents, particularly in HB weaning food (92.8 ± 0.44 mg 100 g−1 for Ca and 274 ± 1.93 mg 100 g−1 for P). The amounts of Ca and P dialysed were also higher in the weaning foods with bone.