Table 2 Iron content and availability of vegetables and shiitake basidiocarp.

From: Iron biofortification and availability in the mycelial biomass of edible and medicinal basidiomycetes cultivated in sugarcane molasses

Vegetable/mushroom (scientific name)

Iron content (mg kg−1)

Solubilized iron (mg kg−1)

Iron availability (%)

Asparagus (Asparagus officinalis)

293.63 ± 38.24b

142.37 ± 5.73b

48.48 ± 5.19b

Broccoli (Brassica oleracea)

104.08 ± 6.75c

26.03 ± 1.54c

25.01 ± 2.48c

Spinach (Spinacia oleracea)

449.27 ± 53.11a

235.6 ± 9.28a

52.44 ± 7.84a

Shiitake (Lentinula edodes)

239.92 ± 24.37b

128.26 ± 10.16b

53.46 ± 4.10a

  1. Different letters indicate statistical differences among data in the same row by Tukey's HSD test (p ≤ 0.05).
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