2.2. Iron-Fortified Lentils
The fortified lentils used in the present study were small red lentils grown in Saskatchewan fortified with a solution of sodium ferric ethylenediaminetetraacetate (NaFeEDTA), with approximately 13–14 mg of iron per 100 g of lentils. An initial feasibility study was conducted to determine the correct amount and preparation procedure of the lentils, regionally called daal, for adolescent girls in Bangladesh. It was determined that 37.5 g (~200 g cooked) of a thick preparation, which provided 6.9 g of iron, or 86% of the recommended dietary allowance for the younger girls (9–13 years old) and 46% for the older girls (14–18 years old) [