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The nutritional availability of iron in molasses

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The American Journal of Digestive Diseases


  1. 1.

    The availability of the iron of three grades of molasses (“first,” “second” and “third”) has been determined by chemical (dipyridyl) and biological procedures.

  2. 2.

    By the chemical procedure the “availability” was found to be 97 per cent, 85 per cent and 54 percent, respectively.

  3. 3.

    By the biological (rat) method the availability was slightly over 90 per cent, approximately 80 per cent, and 50 per cent, respectively.

  4. 4.

    The dipyridyl procedure is acceptable for the determination of the availability of iron in molasses.

  5. 5.

    Molasses is a rich and inexpensive source of available iron.

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Publication No. 157 from the Biological Research Laboratories of the Massachusetts Institute of Technology. Cambridge, Mass

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Harris, R.S., Mosher, L.M. & Bunker, J.W.M. The nutritional availability of iron in molasses. American Journal of Digestive Diseases 6, 459–462 (1939).

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