The most common nutritional disorder in the world is a deficiency in iron. The availability of iron is influenced by other substances. The aim of this research is to evaluate the availability of iron in food iron sources and vitamin A, egg (e), carrot (c) and cabbage (cb), as well as to analyse the interaction of the iron with alpha, beta-carotene and with other interferences. The mixtures were egg with carrot and egg with cabbage in the proportions of (1:1), (1:1.5), (1:2), (1:2.5) and (1:3) plus the three food types alone, which totalled 13 food mixtures. After being prepared, the food mixtures were analysed for the centesimal composition, iron, tannin, phytic acid, oxalic acid, alpha, beta-carotene and in vitro iron dialysability. The data was analysed using Tukey and correlation. A significant positive correlation of in vitro iron dialysability in relation to moisture and beta-carotene, negative for fat, proteins and ash was observed. The mixture of 1.5 c showed high levels of tannins and the mixtures of 1 cb and 1.5 cb high levels of oxalates and lower levels of in vitro iron dialysability in relation to the other mixtures. It can be concluded that the mixtures with larger carrot and cabbage proportions increased the iron availability and there was no interference from the antinutritional factors. The beta-carotene showed a significant positive correlation with in vitro iron dialysability influencing the decrease of the antinutritional factors effect in iron availability.
carrot; cabbage; egg; availability; iron; interaction
