𝔖 Bobbio Scriptorium
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Nutritional composition of selected green leafy vegetables, herbs and carrots

✍ Scribed by G. Singh; Asha Kawatra; S. Sehgal

Book ID
110304814
Publisher
Springer US
Year
2001
Tongue
English
Weight
54 KB
Volume
56
Category
Article
ISSN
1573-9104

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In vitro bioavailability of calcium and
In vitro bioavailability of calcium and iron from selected green leafy vegetables
✍ Sheetal Gupta; Jyothi Lakshmi A; Jamuna Prakash πŸ“‚ Article πŸ“… 2006 πŸ› John Wiley and Sons 🌐 English βš– 282 KB

## 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