Dietary iron intervention using a staple food product for improvement of iron status in female runners

Table 2 Teff bread nutritional composition

Nutrients in Teff bread	Amount per 100 g	Total daily contribution to nutrients¹	Percentage daily contribution to DRVs^1,2
Nutrients in Teff bread	Mean ± SD	Mean ± SD	Mean ± SD
Carbohydrate (g)	43.2 ± 2.32	54.1 ± 16.14	15 ± 5.9
Protein (g)*	11.0 ± 0.02	13.8 ± 4.11	16 ± 5.8
Fat (g)*	3.7 ± 0.16	4.6 ± 1.38	5 ± 1.9
Fibre (g)*	4.5 ± 0.32	5.6 ± 1.68	31 ± 9.3
Iron (mg)*	5.62 ± 0.22	7.0 ± 3.32	45 ± 19.0

Key: DRVs - Dietary Reference Values, TEI - total energy intake.
*experimentally determined as previously described ^(Ref).
¹Based on reported consumption of average daily portion of 125 ± 37g of Teff bread by the participants.
²DRVs used: carbohydrate - 60% TEI ^(Ref), protein - 15% TEI ^(Ref), fat - <35% TEI ^(Ref), fibre - 18g/day ^(Ref), iron - 14.8 mg/day ^(Ref).

ISSN: 1550-2783