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Table 2 Concentration of phytate and phytate:zinc, phytate:iron, calcium:phytate and [Ca] [phytate]:[Zn] molar ratios of the popular Ghanaian foods

From: Mineral and phytate contents of some prepared popular Ghanaian foods

Dishes Phytate (mg/100 g) Phy:Zn Phy:Fe Ca:Phy [Ca × Phy]:[Zn]
Yam with kontomire stew 15.72 0.6 0.2 107.9 0.02
Yam with garden egg stew 8.75 0.4 0.2 25.4 0.001
Plantain with kontomire stew 7.15 0.4 0.1 267.2 0.01
Plantain with garden egg stew 0.18 0.01 0.004 2377.8 0
Fufu with light soup 9.11 0.2 0.1 22 0.001
Fufu with palm nut soup 9.11 0.4 0.1 49.7 0.002
Fufu with groundnut soup 8.93 0.2 0.1 19.5 0
Konkonte with palm nut soup 0 0 0 0 0
Konkonte with groundnut and soup. 1.79 0.1 0.01 1455.4 0.002
Akple with okro soup 18.57 0.6 0.3 12.7 0.002
Kooko with bread 5.36 0.5 0.1 15.1 0.001
Kenkey with fried fish and pepper 20 0.7 0.1 82.3 0.02
Jollof rice 6.07 0.2 0.1 26 0
Plain rice and stew 10 0.4 0.2 98.5 0.01
Omo tuo with palm-nut soup 15.71 0.6 0.1 51 0.01
Omo tuo with groundnut soup 8.4 0.2 0.1 19.2 0
Waakye with stew 17.5 0.6 0.3 23.2 0.003
Hausa kooko with bread and akara 20 0.9 0.1 8.2 0.002
Tuo zaafi 12.5 0.3 0.1 37.9 0.002
Beans with fried plantain 12.14 0.4 0.1 28.8 0.002
  1. The Phy:Zn, Phy:Fe, Ca:Phy and [Ca × Phy]:[Zn] values were calculated using the method of Wyatt and Triana-Tejas (1994)