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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