Traditional cooked vegetable dishes as important sources of ascorbic acid and Β-carotene in the diets of Indian urban and rural families

Food and Nutrition Bulletin

Volumn 27, Issue 4, 2006, Pages 306-310

  Gupta, Shruti ^a   Bains, Kiran ^a  

^a PUNJAB AGRICULTURAL UNIVERSITY   (India)

Author keywords

Ascorbic acid; Cooked vegetable dishes; Recommended dietary allowance; carotene

Indexed keywords

ASCORBIC ACID; CAROTENE; DIET; FOOD INTAKE; NUTRIENT USE; NUTRITIVE VALUE; RURAL POPULATION; URBAN POPULATION; VEGETABLE;

ASIA; EURASIA; INDIA; PUNJAB [INDIA]; SOUTH ASIA;

BRASSICA; BRASSICA OLERACEA VAR. BOTRYTIS; BRASSICA OLERACEA VAR. CAPITATA; CAPSICUM; DAUCUS CAROTA; PACHYRHIZUS EROSUS; PISUM SATIVUM; SOLANUM MELONGENA; SOLANUM TUBEROSUM; SPINACIA OLERACEA; TRIGONELLA FOENUM-GRAECUM;

EID: 33845895785     PISSN: 03795721     EISSN: None     Source Type: Journal    
DOI: 10.1177/156482650602700404     Document Type: Article

References (13)

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