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Effect of domestic processing and cooking methods on total, hcl extractable iron and in vitro availability of iron in spinach and amaranth leaves



Effect of domestic processing and cooking methods on total, hcl extractable iron and in vitro availability of iron in spinach and amaranth leaves



Nutrition and Health 16(2): 113-120



Spinach (Spinacia oleracia) and amaranth (Amaranthus tricolor) leaves were stored in polyethylene bags and without packing for 24 and 48 h in a refrigerator at 5 and 30 degrees C in polyethylene bags. The fresh leaves were also dried (oven and sun), blanched (5, 10 and 15 minutes) and cooked in an open pan and a pressure cooker. The processed leaves were analysed for total iron, its availability and antinutrient content.

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Accession: 003727450

Download citation: RISBibTeXText

PMID: 12102364

DOI: 10.1177/026010600201600205



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