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
In vitro studies of iron bioavailability
β Scribed by Mamkulathu V. Chidambaram; Manju B. Reddy; Judith L. Thompson; George W. Bates
- Book ID
- 112939356
- Publisher
- Humana Press Inc
- Year
- 1989
- Tongue
- English
- Weight
- 866 KB
- Volume
- 19
- Category
- Article
- ISSN
- 0163-4984
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Green leafy vegetables have the potential to contribute signiΓcant amounts of iron to the diet, if the bioavailability of iron from these foods is improved. In order to determine the potential for genetic manipulation of this trait, 46 lines from 12 species of Amaranthus were evaluated for total and
## 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