Evaluation of iodine content of some selected fruits and vegetables in Nigeria

Abstract

In the past few decades, there has been renewed interest on increase in intake of fruits and vegetables, owing to their numerous beneficial effects. The present study provides preliminary data on the ability of different fruits and vegetables grown and consumed in Ijebu North Local Government Area of Ogun State, Nigeria to concentrate iodine in their tissues, given the same environmental conditions. Chemical evaluation of iodine content of some selected fruits and vegetables, grown and  consumed in the area was carried out. Out of the six fruits assessed, Musa paradisca has the highest level of iodine (258.83 } 11.43 ƒÊg / 100 g edible portion), while the least value was observed in Citrus paradis (2.43 } 0.01 ƒÊg / 100 g edible portion). No significant variation (P . 0.05) was observed in the iodine content of Citrus aurumthifolia (27.38 } 2.16 ƒÊg / 100 g edible portions) and Musa sapientum (19.79 } 6.23 ƒÊg / 100 g edible portions). The iodine contents of Carica papaya and Citrus paradis were not significantly different (P . 0.05) from each other. Out of the twenty (20) vegetables assessed, the highest iodine value was observed in Amaranthus hubridus (58.36 } 1.88 ƒÊg / 100 g edible portion) and the least value was found in Talinum triangulare (0.49 + 0.01 ƒÊg / 100 g edible portions). Our result indicates that few of the fruits and vegetables grown and consumed in the Local Government Area have the ability to concentrate enough iodine that can sufficiently meet the required daily allowance, thus, we advise that such fruits may need to be consumed along with some other dietary sources in order to meet the daily  requirement for iodine. Furthermore, our result suggests that the ability of fruits and vegetables to concentrate iodine in their tissues varies from one to another.

Key words: Fruits, hypothyroidism, iodine, iodine-deficiency, vegetables.