Abstract
The iron content from 24 well water samples in tropical southern Nigeria ranged from 0.05 to 3.1 μg per millitre. Iron extracted from soil samples in deionized water, 0.1 M NaOH, 0.1 N HCI, and 0.1 N HCl-ascorbic acid averaged 79. 7, 146.3, 809.8, and 1,268.1 μg of iron per 100 g of soil sample respecfively. Extraction of iron from the soil samples was significantly affected (p < .05) by the addition of ascorbic acid. The dialysable iron in some meals containing contaminant iron from the samples compared favourably with a standard meal with ferric chloride. Dialysable iron was influenced significantly (p<.05) by the components in the meals. Meat and ascorbic acid enhanced the dialysability of contaminant iron sources in both the semi-synthetic meals and some tropical food items. The contribution of these contaminant iron sources to the diet of Nigerians in relation to the high frequency of iron-deficiency anaemia is discussed.