A stable isotope study in Peruvian women demonstrates higher iron bioavailability in a yellow fleshed potato variety compared to a high iron purple fleshed potato
Indigenous smallholder struggles in Peru: Nutrition security, agrobiodiversity, and food sovereignty amid transforming global systems and climate change
Total iron absorbed from iron-biofortified potatoes is higher than from non-biofortified potatoes: a randomized trial using stable iron isotopes in women from the Peruvian highlands
Iron absorption from iron-biofortified sweetpotato is higher than regular sweetpotato in Malawian women while iron absorption from regular and iron-biofortified potatoes is high in Peruvian women
