The total content of iron, in raw and boiled Jerusalem artichoke
tubers, was analysed by Agrolab, Sarstadt, Germany. Iron was extracted
from freeze-dried material with HNO3 and analysed
according to the international standard, DIN ISO 11885 by inductively
coupled plasma optical emission spectrometry (ICP-OES).
The limit of detection (LOD) and limit of quantification (LOQ) of
the method were 0.2 and 0.7 mg/100 g DM, respectively.