Iron content in fruits
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Iron Content in Fruits: Quantitative Data and Variation
Research shows that the iron content in fruits varies widely depending on the type of fruit and its growing conditions. For example, a study analyzing 35 fruit samples marketed in Sarajevo found that iron content ranged from 2.91 to 39.27 mg per kg of fruit, with fruits generally having lower iron concentrations compared to vegetables, herbs, and spices . Another study on selected fruits such as banana, grape, litchi, mango, papaya, pineapple, pomegranate, and watermelon found that the percentage of iron content increased in the order: watermelon, litchi, mango, grape, banana, pomegranate, papaya, and pineapple, with values ranging from approximately 0.006% to 0.01% .
Iron Content in Specific Fruits
Some fruits are particularly noted for their iron content. Indian gooseberry (Phyllanthus emblica) has been identified as especially rich in iron, with one study finding it contains 2.5 times more iron than bilimbi (Averrhoa bilimbi) . In Sri Lanka, a survey of 37 fruit species found that the iron content in 100 grams of fresh edible fruit ranged from 0.1 to 1.1 mg, with underutilized fruits like Indian gooseberry ranking highest in iron content . Red fruit (Pandanus conoideus) was found to have a very high iron content, with one analysis reporting 1,339 mg per 100 grams, though such high values are unusual and may be specific to this fruit or the measurement method used .
Iron Content in Processed Fruit Products
Canned fruit juices and nectars can also contain significant amounts of iron. A survey of 122 canned fruit juice samples found that some, such as apple and tomato juice, contained iron levels as high as 42.6 mg per kg. The iron content was influenced by the type of can used for packaging, with fully lacquered cans showing higher iron content in the juices .
Factors Affecting Iron Bioavailability from Fruits
While fruits can contain iron, the actual amount absorbed by the body (bioavailability) can be limited by the presence of antinutritional factors like phytates and phenolic compounds. Studies show that although the total iron concentration in wild fruits may be higher than in vegetables, the bioavailable fraction is often lower, resulting in a modest contribution to dietary iron requirements . However, the vitamin C content in fruits can enhance iron absorption, especially in fiber-poor fruits and juices, which are associated with higher serum ferritin and hemoglobin levels in some populations .
Advances in Iron Content Detection in Fruits
Modern techniques such as near-infrared spectroscopy have been successfully used to non-destructively predict iron content in fruits like the ‘Huangguan’ pear, providing accurate and rapid assessment of both peel and pulp iron levels .
Conclusion
Fruits generally contain modest amounts of iron, with significant variation between species and processing methods. While some fruits like Indian gooseberry and red fruit are notable for higher iron content, most fruits contribute less iron compared to vegetables, herbs, and spices. The bioavailability of iron from fruits is influenced by other nutrients and antinutritional factors, but vitamin C-rich fruits can help improve iron absorption. Advances in detection methods are making it easier to assess iron content in fruits, supporting better dietary choices and agricultural practices.
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