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Title: Vegetable
Issue Date: Jun-2005
Publisher: CSIR
Abstract: Inadequate dietary intake and poor bioavailability of iron from food are considered as prime etiological factors of anaemia. Research has suggested that bioavailability of iron from food systems is an outcome/resultant of the interaction of its components. Of the dietary components, oxalates, tannins and phytates are known to inhibit iron absorption whereas organic acids, such as ascorbic acid, citric acid, malic acid and lactic acid are known to enhance the absorption of iron. Green leafy vegetables are good sources of iron, providing around 5–10 mg per 100 g on an average. A daily intake of 100 g of greens is recommended in an adult’s diet. However, bioavailability of iron in greens may depend upon ascorbic acid content, which is a promoter and dietary fibre, oxalates and tannins, which are inhibitors of iron absorption. Greens are generally low-cost and cooking in iron pots could be an effective strategy to increase iron intake.
Page(s): 223
ISSN: 0975-1092 (Online); 0972-592X (Print)
Appears in Collections:NPR Vol.4(3) [May-June 2005]

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