Micro Nutrient Content of Selected Indigenous Soups in Nigeria
Abstract
The micronutrient content of selected standardized indigenous soups from the six geopolitical zones of Nigeria was analyzed with reference to iron, calcium, phosphorus, sodium and potassium contents of the soups. Results revealed a high iron level in ogbono soup; Egusi + vegetable soup showed a very low level of calcium, while afang and soko soup had a relatively high level; Turkey stew and ogbono soup had a very high level of phosphorus, while the other soups had adequate levels except for egusi + vegetable soup which was extremely low; while egusi + vegetable, onugbu, edikang-ikong and miyan kuka soups had high levels of potassium. This study has established that the selected soups from the six geopolitical zones of Nigeria are good sources of micronutrients.
Keywords:
Indigenous soups, micronutrients, NigeriaArticle Metrics
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