TY - JOUR AU - Devadas, Rajammal P. AU - Babtiwale, Mangala G. AU - Chandrasekharan, K. N. PY - 1965/04/01 Y2 - 2024/03/29 TI - Iron Content and Organoleptic Acceptability Of Amaranth Leaves Cooked in Iron, Aluminium and Brass Vessels JF - The Indian Journal of Nutrition and Dietetics JA - IJND VL - 2 IS - 2 SE - Original Articles DO - UR - https://informaticsjournals.com/index.php/ijnd/article/view/14402 SP - 88-90 AB - 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. ER -