Iron Content and Organoleptic Acceptability Of Amaranth Leaves Cooked in Iron, Aluminium and Brass Vessels

Authors

  • Sri Avinashilingam Home Science College, Coimbatore
  • Sri Avinashilingam Home Science College, Coimbatore
  • Sri Avinashilingam Home Science College, Coimbatore

Abstract

Green leafy vegetables are the most inexpensive among the protective foods. They are good sources of carotene (provitamin A), calcium, iron, ascorbic acid, riboflavin and folic acid.

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Published

1965-04-01

How to Cite

Devadas, R. P., Babtiwale, M. G., & Chandrasekharan, K. N. (1965). Iron Content and Organoleptic Acceptability Of Amaranth Leaves Cooked in Iron, Aluminium and Brass Vessels. The Indian Journal of Nutrition and Dietetics, 2(2), 88–90. Retrieved from https://informaticsjournals.com/index.php/ijnd/article/view/14402

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Original Articles

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