10027
Iron bioavailability in fresh cheese fortified with Ca and Zn was 15 . 4 % and was 23 . 1 % without Zn , adjusted to 40 % from reference doses ( N . S . ) .
 Chemical: Iron; Chemical: Ca; Chemical: Zn; Chemical: Zn
Please list all entity words in the text that fit the category.Output format is "type1: word1; type2: word2". 
Option: Chemical 
Text: {0} 
Answer:
 Chemical: Iron; Chemical: Ca; Chemical: Zn; Chemical: Zn