ArticleFood science & nutrition2019
Phytate, iron, zinc, and calcium content of common Bolivian foods and their estimated mineral bioavailability.
Article in Food science & nutrition, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 44 papers.
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Who cites it
44 citing papers in PubMed, 118 citations in OpenAlex.
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- Nutritional status of children under-five in rural mozambique: the role of phytate intake and mineral bioavailability.Journal of health, population, and nutrition · 2026Article
- Microbial biofortification of fermented foods: a review of probiotic-mediated nutrient enhancement.Frontiers in nutrition · 2026Review
- Enhancing Nutrient Composition and Bioavailability in Common Beans Using Combined Zinc and Iron Fertilizers.Recent advances in food, nutrition & agriculture · 2026Article
- Food-derived protein-based calcium chelates: digestive stability, intestinal transport, and bone-related functions.Frontiers in nutrition · 2026Review
- Nutritional Value, Antinutritional Factors, and Protein Quality ofJournal of agricultural and food chemistry · 2025Article
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- Nutritional, Anti-Nutritional and Mineral Contents of Selected Wild Edible Plants in Ethiopia:Food science & nutrition · 2025Article
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- Exploring the Nutritional and Anti-Nutritional Composition of Traditionally FermentedFood science & nutrition · 2025Article
- Biofortification of baby corn: Integrating agronomic and genetic approaches to address zinc micronutrient deficiencies - global perspectives and future challenges.Frontiers in plant science · 2025Review
- Consumer traits of common beans: a global and regional perspective on seed coat darkening, cooking time, protein, and mineral content.Frontiers in nutrition · 2025Review
- Integrating QTL mapping and GWAS to decipher the genetic mechanisms behind the calcium contents ofFrontiers in plant science · 2025Article
- Fermented Quinoa and Canihua in Plant-Based Diets Increase Iron and Zinc Bioavailability in Growing Rats.Food science & nutrition · 2024Article
- Calcium deficiency and its implications for cardiovascular disease and cancer: Strategies for resolution via agronomic fortification.Food science & nutrition · 2024Review
- Effect of Short-Term Lactic Fermentation on Polyphenol Profile and Antioxidant Capacity in White and Red Quinoa Varieties.Foods (Basel, Switzerland) · 2024Article
- Effects of blending ratio variation on macronutrient compositions and sensory acceptability of dabi teff-field pea-based novel composite complementary flours.Food science & nutrition · 2024Article
- Energy, protein and iron densities of dabi teff-field pea-based optimised novel complementary flour and its contribution to daily energy and nutrients demand by 6-23-month-old children.The British journal of nutrition · 2024Article
- The nutritional roles of zinc for immune system and COVID-19 patients.Frontiers in nutrition · 2024Review
Corrections and comments
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Authors and funding
4 authors at 1 institution in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
There is a scarcity of information on mineral and phytate content in plant-based foods in Bolivia. This study aimed to analyze iron, zinc, calcium, and phytate content and estimate the mineral bioavailability of foods consumed in Chapare, Bolivia. Minerals and phytate were analyzed, and bioavailability was estimated in 17 food samples. Leafy vegetables and green legumes had the highest mineral content, followed by pseudocereals. Estimated mineral bioavailability was low for cereals, dry legumes, pseudocereals, and flaxseeds foods mainly due to phytate content. But estimated zinc bioavailability for black cornmeal, yellow corn, and dry peas was moderate. Strong correlations (
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