Iron Content and Organoleptic Acceptability Of Amaranth Leaves Cooked in Iron, Aluminium and Brass Vessels
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Authors
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Sri Avinashilingam Home Science College, Coimbatore ,IN
Rajammal P. Devadas -
Sri Avinashilingam Home Science College, Coimbatore ,INMangala G. Babtiwale
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Sri Avinashilingam Home Science College, Coimbatore ,INK. N. Chandrasekharan
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.Downloads
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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.co.in/index.php/ijnd/article/view/14402
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