[Differential analysis of the binding forms of iron in various plant foodstuffs].

In fourteen plant foodstuffs of various composition a differentiation of iron contents according to water soluble, in ethylacetate extractable, in labile contents and iron(II) or Fe(III) species in the water extract are carried out by the spectrophotometric Ferrozine method. High water-soluble labile iron parts and high iron(II) contents were found in fruit, high complexed parts in the water extract and ethylacetate extractable iron contents in protein rich foodstuffs. The iron total contents are situated between 1 and 90 ppm, the water soluble parts amount to 6 up to 60% of the total content according to the foodstuffs.