The Indian Journal of Nutrition and Dietetics

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A Study on Availability of Iron in Mushrooms


Affiliations
1 Dharampetli College, India
2 Department of Biochemistry, Nagpur University, Mahatma Gandhi Marg.Nagpur-440 010, India
     

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Mushrooms are assuming increasing importance as a source of food in view of their pleasing flavour, adequate protein with' a high digestibility co-efficient of about 87 per cent.
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  • A Study on Availability of Iron in Mushrooms

Abstract Views: 314  |  PDF Views: 1

Authors

Memuna Haque
Dharampetli College, India
C. H. Chakrabarti
Department of Biochemistry, Nagpur University, Mahatma Gandhi Marg.Nagpur-440 010, India

Abstract


Mushrooms are assuming increasing importance as a source of food in view of their pleasing flavour, adequate protein with' a high digestibility co-efficient of about 87 per cent.