Food iron availability: back to the basics

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Availability of food iron.

Iron has been extracted from 25 common foods under conditions resembling those prevailing in the stomach under physiological conditions. In most cases less than half the iron in the foods is released into solution. The soluble iron is mainly in ionizable form, except in the case of meat products and black pudding. The amount of food iron released is influenced by cooking and the presence of iro...

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ژورنال

عنوان ژورنال: The American Journal of Clinical Nutrition

سال: 1998

ISSN: 0002-9165,1938-3207

DOI: 10.1093/ajcn/67.4.593