Effect of different home-cooking methods on the bioaccessibility of zinc and iron in conventionally bred cowpea (Vigna unguiculata L. Walp) consumed in Brazil

Autor: Elenilda J. Pereira, Lucia M. J. Carvalho, Gisela M. Dellamora-Ortiz, Flávio S. N. Cardoso, José L. V. Carvalho

Publikováno v: Food & Nutrition Research, Vol 60, Iss 0, Pp 1-6 (2016)

Background: The cowpea (Vigna unguiculata L. Wap.) is an excellent source of iron and zinc. However, iron from plant sources is poorly absorbed compared with iron from animal sources. Objectives: The objective of this study was to evaluate iron and z

Externí odkaz: https://doaj.org/article/05a9962905d14bfd8400bd9edd87b28e

Effects of cooking methods on the iron and zinc contents in cowpea (Vigna unguiculata) to combat nutritional deficiencies in Brazil

Autor: Gisela Maria Dellamora-Ortiz, José Luiz Viana de Carvalho, Sidinéa Cordeiro de Freitas, Flavio de Souza Neves Cardoso, Maurisrael de Moura Rocha, Lucia Maria Jaeger de Carvalho, Daniela Soares Viana, Elenilda J. Pereira

Publikováno v: Food & Nutrition Research, Vol 58, Iss 0, Pp 1-7 (2014)
Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA-Alice)
Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
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Food & Nutrition Research
Food & Nutrition Research; Vol 58 (2014) incl Supplements

Background : Because iron deficiency anemia is prevalent in developing countries, determining the levels of iron and zinc in beans, the second most consumed staple food in Brazil, is essential, especially for the low-income people who experience a de

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a173ea27d7844ecd42195b1139835de7
http://www.foodandnutritionresearch.net/index.php/fnr/article/download/20694/32278