Nutritive value of middle eastern foodstuffs. III.—Physiological availability of iron in selected foods common to the middle east
| Autor: | J. P. Salji, M. Esfahani, A. Nahapetian, J. W. Cowan |
|---|---|
| Rok vydání: | 1967 |
| Předmět: |
Ferrous sulphate
education.field_of_study Dietary iron Nutrition and Dietetics digestive oral and skin physiology Population food and beverages Biology Plant foods Whole wheat food.food food Nutrient Food science education Agronomy and Crop Science Food Science Biotechnology Plant Sources Brown bread |
| Zdroj: | Journal of the Science of Food and Agriculture. 18:227-231 |
| ISSN: | 1097-0010 0022-5142 |
| DOI: | 10.1002/jsfa.2740180602 |
| Popis: | The physiological availability of the iron in selected foods of the Middle East was studied from haemoglobin regeneration in anaemic rats fed on diets in which these foods were the sole source of iron. None of the foods studied was as efficient as ferrous sulphate in promoting haemoglobin regeneration. Taking iron in ferrous sulphate as being 100% available, iron availability values for okra, chard and parsley were low, namely, 25, 45 and 48% respectively; other relative percentage values were: kidney bean, 59; lentil, 67; broad bean, 63; decorticated sesame, 67; parboiled wheat, 62; and brown bread, 75. The values for whole wheat and chickpea were greater than 80%. The availability of iron in prepared dishes and meals reflected that in the component foods. Since the iron in many plant foods seems to be much less available than inorganic iron, it is suggested that requirements for this nutrient should be reconsidered for areas such as the Middle East where the population derives a high proportion of dietary iron from plant sources. |
| Databáze: | OpenAIRE |
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