Iron content of food cooked in iron utensils

Iron content of food cooked in iron utensils

Extract: Twenty foods cooked in iron and non-iron utensils were analyzed for iron content by atomic absorption spectrophotometry. Most of the foods contained significantly more iron when cooked in iron utensils than when cooked in non-iron utensils. Acidity, moisture content, and cooking time of foo...

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Veröffentlicht in:Journal of the American Dietetic Association 1986-07, Vol.86 (7), p.897-901
Hauptverfasser: Brittin, H.C, Nossaman, C.E
Format: Artikel
Sprache:eng
Schlagworte:
ALIMENTOS
COCCION
COMPOSICION
COMPOSITION
Cooking
CUISSON
FER
Food Analysis
HIERRO
Iron - analysis
PRODUIT ALIMENTAIRE
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Zusammenfassung:Extract: Twenty foods cooked in iron and non-iron utensils were analyzed for iron content by atomic absorption spectrophotometry. Most of the foods contained significantly more iron when cooked in iron utensils than when cooked in non-iron utensils. Acidity, moisture content, and cooking time of food affected the iron content of food cooked in iron utensils.(author)
ISSN:0002-8223
1878-3570
DOI:10.1016/S0002-8223(21)04042-6