Abstract

Selected vegetables, spices and grains which serve as staples in Southeastern Nigeria were analyzed for their iodine and some essential minerals. Our results showed that the mean iodine concentration of the vegetables were of 94.61 ± 15.28 µg/100 g, with Uha leaves (Pterocarpusspp.) having the highest with 117.66 ± 3.00 µg/100 g iodine, cowpea (Vigna sinensis) had the highest mean iodine concentration of 69.36 ± 7.94 µg/100 g in grains. The concentration of iodine in the spices ranged from 21.56  ± 3.6 µg/100 g in garlic (Allium sativum) to 95.66  ± 1.73 µg/100 g in Uziza (Piper guineense). Iodine was not detected in some of the plants sampled. The concentrations of the mineral elements in the vegetables, spices and grains were presented. The mineral contents indicated that, they are valuable and positive contributors to the overall iodine nutrition in the diets of the rural and urban people of Southeastern Nigeria.

Key words: Iodine, vegetable, spices, grains, goitrogen, iodine deficiency.