The Indian Journal of Nutrition and Dietetics

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Iron Content and Organoleptic Acceptability Of Amaranth Leaves Cooked in Iron, Aluminium and Brass Vessels


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1 Sri Avinashilingam Home Science College, Coimbatore, India
     

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Green leafy vegetables are the most inexpensive among the protective foods. They are good sources of carotene (provitamin A), calcium, iron, ascorbic acid, riboflavin and folic acid.
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  • Iron Content and Organoleptic Acceptability Of Amaranth Leaves Cooked in Iron, Aluminium and Brass Vessels

Abstract Views: 233  |  PDF Views: 0

Authors

Rajammal P. Devadas
Sri Avinashilingam Home Science College, Coimbatore, India
Mangala G. Babtiwale
Sri Avinashilingam Home Science College, Coimbatore, India
K. N. Chandrasekharan
Sri Avinashilingam Home Science College, Coimbatore, India

Abstract


Green leafy vegetables are the most inexpensive among the protective foods. They are good sources of carotene (provitamin A), calcium, iron, ascorbic acid, riboflavin and folic acid.