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

Jump To References Section

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.

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

Downloads

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 https://informaticsjournals.co.in/index.php/ijnd/article/view/13809

Issue

Volume 34, Issue 7, July 1997

Section

Articles

License

All the articles published in IJND are distributed under a creative commons license. The journal allows the author(s) to hold the copyright of their work (all usages allowed except for commercial purpose).

Please contact us at editor@informaticsglobal.com for permissions related to commercial use of the article(s).