Effect of domestic processing and cooking methods on total, HCL extractable iron and in vitro availability of iron in spinach and amaranth leaves

Nutrition and Health

Volumn 16, Issue 2, 2002, Pages 113-120

  Yadav, S K ^a   Sehgal, S ^a  

^a CCS HARYANA AGRICULTURAL UNIVERSITY   (India)

Author keywords

[No Author keywords available]

Indexed keywords

FLAVONOID; HYDROCHLORIC ACID; OXALIC ACID; PHENOL DERIVATIVE; PHYTIC ACID; POLYMER; POLYPHENOLS;

AMARANTHUS; ANALYSIS OF VARIANCE; ARTICLE; CHEMISTRY; COOKING; FOOD HANDLING; IN VITRO STUDY; INDIA; IRON INTAKE; PLANT LEAF; SPINACH; TIME;

AMARANTHUS; ANALYSIS OF VARIANCE; COOKERY; FLAVONOIDS; FOOD HANDLING; HYDROCHLORIC ACID; INDIA; IRON, DIETARY; OXALIC ACID; PHENOLS; PHYTIC ACID; PLANT LEAVES; POLYMERS; SPINACIA OLERACEA; TIME FACTORS;

EID: 0036356192     PISSN: 02601060     EISSN: None     Source Type: Journal    
DOI: 10.1177/026010600201600205     Document Type: Article

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