Enhancing the Bioavailability of Iron from Mungbean (Vigna Radiata) through Simple Modifications in Cooking

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Authors

  • R. Sathya
     Department of Family and Community Science, Avinashilingam University, Coimbatore ,IN
  • M. Amirthaveni
     Department of Family and Community Science, Avinashilingam University, Coimbatore ,IN
  • Vijayalakshmi Purushothaman
     Department of Family and Community Science, Avinashilingam University, Coimbatore ,IN

Abstract

Globally three deficiencies of the greatest public health significance are those of vitamin A, iron and iodine. According to NIN iron deficiency is the most common dietary deficiency affecting mostly children (6-24 months) and women of child bearing age. It leads to anemia, which contributes significantly to maternal and neonatal deaths.

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Published

2002-02-01

How to Cite

Sathya, R., Amirthaveni, M., & Purushothaman, V. (2002). Enhancing the Bioavailability of Iron from Mungbean (Vigna Radiata) through Simple Modifications in Cooking. The Indian Journal of Nutrition and Dietetics, 39(2), 45–54. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/6809

Issue

Volume 39, Issue 2, February 2002

Section

Original Articles

License

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