Iron, Carotene, and Ascorbic Acid in Cassava Roots and Leaves

By A. L. Chávez, J. Bedoya, T. Sánchez, C. Iglesias, H. Ceballos, William M. Roca. 2000

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HarvestPlus: Breeding Crops for Better Nutrition (2007, unknown): “…including barley (Ma et al., 2004), beans (Beebe et al., 2000; Nunez-Gonzalez et al., 2002; Wissuwa, 2005), cassava (Maziya-Dixon et al., 2000; Chavez et al., 2000, 2005), maize (Bänziger and Long, 2000; Mi et al., 2004), rice (Gregorio et al., 2000), sorghum (Reddy et al., 2005; Kayodé et…”
Breeding for micronutrients in staple food crops from a human nutrition perspective. (2004, background): “They reported a range in b-carotene concentrations in fresh roots from 0.1± 2.4 mg (100 g) ±1 (Chavez et al., 2000).”
Biofortification of crops with seven mineral elements often lacking in human diets--iron, zinc, copper, calcium, magnesium, selenium and iodine. (2009, background): “…within-species genetic variation in β-carotene concentration has been found in edible portions of a number of crop species, including cassava (Chávez et al., 2000, 2005; Maziya-Dixon et al., 2000; Thakkar et al., 2007), carrot (Nicolle et al., 2004b; Baranska et al., 2006), lettuce (Lactuca…”