The iron content was between 2.3 and 4.1 mg/100 g DM in raw
and boiled Jerusalem artichoke tubers (Table 3). These levels were
lower than the 11.3 mg/100 g DM reported by Terzic´ , et al. (2012)
and 697.7 mg/100 g DM reported by Somda, McLaurin, and Kays
(1999), but in agreement with a content of 3.3 mg/100 g DM reported
by Kaldy, Johnston, and Wilson (1980). All the above mentioned
studies were performed on unpeeled, whole tubers,
whereas the peel was removed in the present study. The differences
in the way tubers were prepared for analysis could impair results.
There were no significant differences (p > 0.05) between
harvest times or varieties in the iron content.