Enhancing the Bioavailability of Iron from Mungbean (Vigna Radiata) through Simple Modifications in Cooking
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Authors
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Department of Family and Community Science, Avinashilingam University, Coimbatore ,IN
R. Sathya -
Department of Family and Community Science, Avinashilingam University, Coimbatore ,INM. Amirthaveni
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Department of Family and Community Science, Avinashilingam University, Coimbatore ,INVijayalakshmi Purushothaman
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.Downloads
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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
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