Balti curries and iron

Both portions of each meal were freeze dried and ashed in a muffle furnace at 480Â°C for 48 hours and the iron content of each portion analysed in triplicate by flame atomic absorption spectrophotometry. 3 Food Iron as purchased (mg/100 g) Iron after cooking (mg/100 g) Vegetable curry 0.86 10.67 Chi...

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Bibliographische Detailangaben
Veröffentlicht in:	BMJ 1995-05, Vol.310 (6991), p.1368-1368
Hauptverfasser:	Fairweather-Tait, S J, Fox, T E, Mallillin, A
Format:	Artikel
Sprache:	eng
Schlagworte:	Anemia, Iron-Deficiency - prevention & control Bioavailability Cast iron Cooking Cooking and Eating Utensils Cookware Curry Dietary iron Food Food Analysis Frozen Foods Frying pans Humans Iron - analysis Iron deficiency anemia Meals Research facilities Vegetables
Online-Zugang:	Volltext
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