Bioavailability of supplemental iron in commercially prepared dry infant cereals

Bioavailability of iron in selected cere

Bioavailability of iron in selected cereal based preparations — Anin vitro study

✍ Sunitha, S. V. ;Urooj, Asna ;Puttaraj, Shashikala 📂 Article 📅 1995 🏛 John Wiley and Sons 🌐 English ⚖ 437 KB

The percent available iron was determined in some commonly consumed cereal-based Indian food preparations using an in vitro method. Proximate composition, including ash content (by both dry and wet methods) of the food preparations was analysed. In rice-based preparations total iron content analysed