Abstract
Iron deficiency anaemia has a significant prevalence among Pakistani population, particularly children and women. The current study is aimed to establish the role of indigenous fresh beans as a significant source of iron, provide better selection of bean and track some factors that can vary ion content in beans. Purposely, five fresh beans, namely peas (Pisum sativum), chick peas (Cicer arietinum), hyacinth beans (Lablab purpureus), cluster beans (Cyanosis tetragonoloba) and French beans (Phaseolus vulgaris) were analysed spectrophotometrically using 1,10-phenathroline method for iron content. Dry chick peas and kidney beans (white and red) of different sizes were also analysed to establish a comparative account of iron content based on size, color and state (fresh/dry) in different beans. A significant difference (P
