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The effect of food stuffs commonly consumed in egypt on iron absorption and utilisation
Author(s) -
ElShobaki Fawzi,
Saleh Nadia
Publication year - 1986
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740370110
Subject(s) - food science , casein , chemistry , absorption (acoustics) , phosphorus , materials science , organic chemistry , composite material
The absorption and utilisation of iron in rats fed stewed beans, lentils, fenugreek and wheat bread were measured and compared with that of rats fed on casein. The results showed that 59 Fe absorption and utilisation were better on the casein diet. Fenugreek promoted absorption and utilisation of iron relative to other food commodities. Stewed beans inhibited both absorption and utilisation of iron. Lentils, in spite of retarding iron absorption, assisted the utilisation. Amino acids and phytate phosphorus content of these ingredients are thought to play a part.