Content of zinc, iron and their absorption inhibitors in Nicaraguan common beans (Phaseolus vulgaris L.)

Food Chemistry

Volumn 136, Issue 1, 2013, Pages 87-93

  Martinez Meyer, M R ^a,b   Rojas, Aldo ^b   Santanen, Arja ^a   Stoddard, F L ^a  

^a UNIVERSITY OF HELSINKI   (Finland)

^b Instituto Nicaraguense de Technolgia Agropecuaria Colonia Centroamérica   (Nicaragua)

Author keywords

Common bean; Insoluble dietary fibre; Iron; Phytate; Soluble dietary fibre; Soluble sugar; Zinc

Indexed keywords

COMMON BEANS; DIETARY FIBRE; PHYTATE; SOLUBLE DIETARY FIBRE; SOLUBLE SUGARS;

BIOCHEMISTRY; IRON; WAREHOUSES;

ZINC;

NONHEME IRON PROTEIN; PHOSPHORUS; PHYTATE; ZINC;

ARTICLE; BIOAVAILABILITY; CONTROLLED STUDY; FOOD QUALITY; FOOD STORAGE; HIGH TEMPERATURE PROCEDURES; HUMIDITY; IRON ABSORPTION; NICARAGUA; NONHUMAN; PHASEOLUS VULGARIS;

ABSORPTION; BIOLOGICAL AVAILABILITY; FOOD STORAGE; HUMANS; HUMIDITY; IRON; NICARAGUA; PHASEOLUS; PHYTIC ACID; SEEDS; TEMPERATURE; ZINC;

PHASEOLUS VULGARIS;

EID: 84865309038     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.07.105     Document Type: Article

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