Hailu T, Solomon D, Worku E, Sisay S and Demissie K
Concentration of iron was determined in vegetables of spinach, cabbage and potato randomly purchased from local markets of Gubrie and Wolkite Town and analyzed using UV-Vis spectrophotometry by thiocyanate colorimetry. The concentration of iron in potato (Solanum tuberosum), Cabbage (Brassica oleracea var. capitata) and Spinach (Spinacia oleracea) was 1.10 ± 1.29 × 10-3 mg/100 g, 0.931 ± 1.29 × 10-3 mg/100 g and 1.08 ± 2.36 × 10-3 mg/100 g respectively. The level of iron in each vegetable samples were lower than FAO/WHO guidelines (0.03 mg/100 g). In addition, cabbage shows a highest mean moisture content (95%) and potato shows the least moisture content (83%). according to Analysis of Variance (ANOVA) at 95% confidence level, the mean moisture content percentage between vegetable samples is statistical significance difference and there is no statistical significance difference in mean concentration of iron. The observed differences in moisture contents in each vegetable samples may as a result of variation in soil type, difference in capacity of preventing water from evaporation.
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