Contents of iron, calcium, zinc and β-carotene in commonly consumed vegetables in Bangladesh

Iron, calcium and zinc contents of 15 commonly consumed Bangladeshi vegetables were analysed. Analysis of β-carotene was carried out on 7 vegetables and analyses of vitamin C and water-soluble oxalate were carried out on 2 and 4 vegetables, respectively. Samples were purchased at two different times in 2 districts, and 2 markets in each district. The samples were chopped, peeled, washed and prepared ready for cooking according to local practices by local women and the non-edible portions discarded. Statistical evaluation of the results was done using mixed model analysis of variance. The values found for iron and β-carotene contents were lower compared to those in the Bangladeshi food composition tables, while the values for calcium content were either lower or higher. The differences found emphasize the need of updated Bangladeshi food composition tables. The use of the results from this study to produce updated food composition tables is a step towards making estimates of nutrient intakes and adequacies from food consumption surveys more reliable and accurate.