Increased Iron Content of Some Indian Foods Due to Cookware
- 31 May 1996
- journal article
- Published by Elsevier BV in Journal of the American Dietetic Association
- Vol. 96 (5), 508-510
- https://doi.org/10.1016/s0002-8223(96)00140-x
Abstract
No abstract availableKeywords
This publication has 17 references indexed in Scilit:
- Problems Encountered in Meeting the Recommended Dietary Allowances for Menus Designed According to the Dietary Guidelines for AmericansJournal of the American Dietetic Association, 1995
- Vitamin and Mineral Intakes of Anglo-American and Mexican-American PreschoolersJournal of the American Dietetic Association, 1995
- Increased iron content of some Chinese foods due to cooking in steel woksJournal of the American Dietetic Association, 1994
- Body Iron Stores and the Risk of Coronary Heart DiseaseNew England Journal of Medicine, 1994
- Body Iron Stores and Risk of Colonic NeoplasiaJNCI Journal of the National Cancer Institute, 1994
- Nutritional and economic advantages for homeless families in shelters providing kitchen facilities and foodJournal of the American Dietetic Association, 1993
- Dietary intake of calcium, chromium, copper, iron, magnesium, manganese, and zinc: Duplicate plate values corrected using derived nutrient intakeJournal of the American Dietetic Association, 1993
- High stored iron levels are associated with excess risk of myocardial infarction in eastern Finnish men.Circulation, 1992
- Iron DeficiencyScientific American, 1991
- Availability of Iron from Food Cooked in an Iron Utensil Determined by an In Vitro MethodJournal of Food Science, 1988