Effects of cooking methods on the iron and zinc contents in cowpea (Vigna unguiculata) to combat nutritional deficiencies in Brazil

Food and Nutrition Research

Volumn 58, Issue , 2014, Pages

  Pereira, Elenilda J ^a   Carvalho, Lucia M J ^a   Dellamora Ortiz, Gisela M ^a   Cardoso, Flávio S N ^a   Carvalho, José L V ^a   Viana, Daniela S ^a   Freitas, Sidinea C ^b   Rocha, Maurisrael M ^c  

^a FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

^b EMBRAPA AGROINDÚSTRIA DE ALIMENTOS   (Brazil)

^c EMBRAPA CERRADOS   (Brazil)

Author keywords

Anemia; Cowpea; Iron; Retention; Zinc

Indexed keywords

IRON; ZINC;

ARTICLE; BEAN; BRAZIL; COOKING; COWPEA; CULTIVAR; FOOD INTAKE; HUMAN; IMMERSION; IRON DEFICIENCY; NUTRIENT CONTENT; ZINC DEFICIENCY;

EID: 84894490805     PISSN: 16546628     EISSN: None     Source Type: Journal    
DOI: 10.3402/fnr.v58.20694     Document Type: Article

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