The Indian Journal of Nutrition and Dietetics

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Enhancing the Bioavailability of Iron from Mungbean (Vigna Radiata) through Simple Modifications in Cooking


Affiliations
1 Department of Family and Community Science, Avinashilingam University, Coimbatore, India
     

   Subscribe/Renew Journal


Globally three deficiencies of the greatest public health significance are those of vitamin A, iron and iodine. According to NIN iron deficiency is the most common dietary deficiency affecting mostly children (6-24 months) and women of child bearing age. It leads to anemia, which contributes significantly to maternal and neonatal deaths.
User
Notifications

Abstract Views: 312

PDF Views: 0




  • Enhancing the Bioavailability of Iron from Mungbean (Vigna Radiata) through Simple Modifications in Cooking

Abstract Views: 312  |  PDF Views: 0

Authors

R. Sathya
Department of Family and Community Science, Avinashilingam University, Coimbatore, India
M. Amirthaveni
Department of Family and Community Science, Avinashilingam University, Coimbatore, India
Vijayalakshmi Purushothaman
Department of Family and Community Science, Avinashilingam University, Coimbatore, India

Abstract


Globally three deficiencies of the greatest public health significance are those of vitamin A, iron and iodine. According to NIN iron deficiency is the most common dietary deficiency affecting mostly children (6-24 months) and women of child bearing age. It leads to anemia, which contributes significantly to maternal and neonatal deaths.