Considering that there is little information about nutritional components of Açai, the iron content in Açai "wine" was determined by Instrumental Neutron Activation Analysis technique. Açaí samples from Pará state, as well as Anamã, Codajas, Tabatinga, Benjamin Constant, Parintins and Barcelos counties, of Amazon state were analyzed. According to the findings, it was observed that the mean weight of the fruit ranged from 0.83g to 2.04g and the seeds from 0.59g to 1.38 ± 0.13g . It was observed a low iron content with concentrations that range from 289.8 ± 37.8 μg to 1093.5 ± 22.0 μg%, showing that açaí, as an iron source, is rather poor.
açaí; iron and neutron activation analysis