Reevaluation of the iron content in some Mexican foods

The objective of the study was to reanalyze the iron content in 74 foods or food products selected on the bases of an iron content above 3 mg-100 g or because of their frequent and significant inclusion in the average Mexican diet. The items were purchased in the largest food supply center in Mexico City and analyzed in the laboratories of the National Institute of Nutrition using the 2,2(1) dipyridine (alpha alpha(1) dipyrydil technique. The new values, 61% (45/74) of them smaller and 26% (19/74) higher than those previously included in the Institute's data base, are presented.