The Indian Journal of Nutrition and Dietetics

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In Vitro Availability of Iron from Green Leafy Vegetables Cooked in Different Metallic Utensils


Affiliations
1 Department of Foods and Nutrition, College of Home Science, Marathwada Agricultural University, Parbhani - 431402, India
     

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Green leafy vegetables are not only rich In iron content but are also available at a low cost, A great deal of work has been done on the availability of iron from different raw leafy vegetables. In india however, leafy vegetables are often consumed in cooked form and rarely in raw form.
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  • In Vitro Availability of Iron from Green Leafy Vegetables Cooked in Different Metallic Utensils

Abstract Views: 257  |  PDF Views: 0

Authors

Snehalatha Reddy
Department of Foods and Nutrition, College of Home Science, Marathwada Agricultural University, Parbhani - 431402, India
N. Shailaja
Department of Foods and Nutrition, College of Home Science, Marathwada Agricultural University, Parbhani - 431402, India
D. Ingale
Department of Foods and Nutrition, College of Home Science, Marathwada Agricultural University, Parbhani - 431402, India
Vijaya Nalwade
Department of Foods and Nutrition, College of Home Science, Marathwada Agricultural University, Parbhani - 431402, India

Abstract


Green leafy vegetables are not only rich In iron content but are also available at a low cost, A great deal of work has been done on the availability of iron from different raw leafy vegetables. In india however, leafy vegetables are often consumed in cooked form and rarely in raw form.