Balti curries and iron

Both portions of each meal were freeze dried and ashed in a muffle furnace at 480°C for 48 hours and the iron content of each portion analysed in triplicate by flame atomic absorption spectrophotometry. 3 Food Iron as purchased (mg/100 g) Iron after cooking (mg/100 g) Vegetable curry 0.86 10.67 Chicken balti 1.54 12.73 Vegetable balti 1.46 6.15 *The maximum assay variability was 0.8 mg/100 g. The results of the analysis of iron content showed a considerable increase in all of the meals cooked in the balti wok (see table).