Effect of Processing Methods on Antinutritional Factors (Oxalate, Phytate, and Tannin) and Their Interaction with Minerals (Calcium, Iron, and Zinc) in Red, White, and Black Kidney Beans

Table 3

Comparison of minerals (Ca, Zn, and Fe) found in Ethiopian red kidney bean with other reported values mg/100 g.

Countries	Processing conditions	Amount of minerals (mg/100 g)			References
		Calcium	Iron	Zinc
Ethiopia	Raw	41	2.85	2.82	This study
	Soaked	60	1.94	3.78
	Cooked	112	3.28	2.83
Pakistan	Raw	54.9	11.5	2.7	[33]
	Soaked	54.2	7.4	2.3
	Cooked	56.3	10.5	3.0
Nigeria	Raw	28	1.5	NR	[15]
	Soaked	30	1.2	NR
	Cooked	32.5	1.9	NR
India	Raw	58	0.89	3.0	[34]
	Soaked	NR	NR	NR
	Cooked	112	1.25	6.4
Kenya	Raw	NR	6.5	1.8	[32]
	Soaked	NR	4.9	3.7
	Cooked	NR	6.8	3.2

NR = not reported.