Improving the Invitro Availability of Iron from Selected Mungbean Recipes

Abstract

Anaemia is estimated to affect 3.5 billion individuals in the developing world and more than 320 million people in India with the highest prevalence among women and children (40 to 80 per cent pregnant women, 60 to 70 per cent children and 50 per cent adolescent girls)'. Improvement in supply and consumption of iron rich foods and enhancing the bioavailability of iron from foods are important strategies to improve the iron status of populations. In many parts of the developing world where a vegetarian diet is an economic necessity, non-haem iron is the most important source of dietary iron. Leguminous seeds are an important source of iron in many regions and among the legumes used in India, mungbean (Vigna radiata) occupies a main place.