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In-vitro availability of iron in various green leafy vegetables

โœ Scribed by Suman Chawla; Anima Saxena; Subadra Seshadri

Publisher
John Wiley and Sons
Year
1988
Tongue
English
Weight
152 KB
Volume
46
Category
Article
ISSN
0022-5142

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## Abstract The objective of the present investigation was to analyze the relative influence of oxalic acid, phytic acid, tannin and dietary fiber on __in vitro__ availability of iron and calcium from green leafy vegetables (GLV). Thirteen GLV were selected and analyzed for iron, calcium, oxalic ac