Iron and zinc retention in common beans (Phaseolus vulgaris L.) after home cooking

Iron and zinc retention in common beans (Phaseolus vulgaris L.) after home cooking

Background : According to the World Health Organization (WHO), iron, iodine, and Vitamin A deficiencies are the most common forms of malnutrition, leading to severe public health consequences. The importance of iron and zinc in human nutrition and the number of children found to be deficient in thes...

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Bibliographic Details
Main Authors: Lucia M. J. Carvalho, Mariana M. Corrêa, Elenilda J. Pereira, Marília R. Nutti, José L. V. Carvalho, Ediane M. G. Ribeiro, Sidinéa C. Freitas
Format: Article
Language:English
Published: Swedish Nutrition Foundation 2012-02-01
Series:Food & Nutrition Research
Subjects:
leguminosae
mineral deficiencies
cooking methods
micronutrients
food analysis
food composition
common beans
Online Access:http://www.foodandnutritionresearch.net/index.php/fnr/article/view/15618/20191

Internet

http://www.foodandnutritionresearch.net/index.php/fnr/article/view/15618/20191

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