In Vitro Availability of Iron from Green Leafy Vegetables Cooked in Different Metallic Utensils

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Authors

  • Snehalatha Reddy
     Department of Foods and Nutrition, College of Home Science, Marathwada Agricultural University, Parbhani - 431402 ,IN
  • N. Shailaja
     Department of Foods and Nutrition, College of Home Science, Marathwada Agricultural University, Parbhani - 431402 ,IN
  • D. Ingale
     Department of Foods and Nutrition, College of Home Science, Marathwada Agricultural University, Parbhani - 431402 ,IN
  • Vijaya Nalwade
     Department of Foods and Nutrition, College of Home Science, Marathwada Agricultural University, Parbhani - 431402 ,IN

Abstract

Green leafy vegetables are not only rich In iron content but are also available at a low cost, A great deal of work has been done on the availability of iron from different raw leafy vegetables. In india however, leafy vegetables are often consumed in cooked form and rarely in raw form.

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Published

1997-07-01

How to Cite

Reddy, S., Shailaja, N., Ingale, D., & Nalwade, V. (1997). In Vitro Availability of Iron from Green Leafy Vegetables Cooked in Different Metallic Utensils. The Indian Journal of Nutrition and Dietetics, 34(7), 173–177. Retrieved from http://informaticsjournals.com/index.php/ijnd/article/view/13809

Issue

Volume 34, Issue 7, July 1997

Section

Articles

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