Journal of Undergraduate Research


combating anemia, iron related deficiencies, iron-efficiency in soybeans


Life Sciences


Physiology and Developmental Biology


Plants uptake iron from the soil in a variety of ways. Dicots, like soybeans, primarily exude hydrogen (H+) ions and chemical reductants from their roots, which acidify the root zone and reduce Fe3+ to Fe2+ that can then be utilized by the plant (Brown and Jolley 1989). Iron efficiency in soybeans results in increased dietary iron for those eating the beans. Anemia, which is due to a dietary lack of iron, is an extremely serious health problem that affects much of the world, especially developing countries. Globally, over 30% of the world suffers from this lack of dietary iron; in Africa, for example, 68% of preschool aged children are anemic (WHO Global Database 2015). This project aims to compare common soybean varieties in terms of iron-efficiency and actual iron content in yield. The soybean varieties selected could be chosen for growth in different countries depending on regional soil type, soil quality, and climate. By introducing an iron-efficient legume into their garden or crop rotation, farmers and families would be able to better meet their dietary nutritional requirements. This research would expand the potential for systems of urban agriculture in developing countries and could be implemented to improve overall health.

Included in

Physiology Commons