Kamalanathan, G., G. Saraswathi, and R. P. Devadas. “Calcium, Iron, Thiamine and Ascorbic Acid Content of Three Vegetables Cooked by Three Methods”. The Indian Journal of Nutrition and Dietetics, vol. 9, no. 4, July 1972, pp. 202-5, https://informaticsjournals.co.in/index.php/ijnd/article/view/10660.