Nutritional Potential of Lotus Stem Cooked in Different Metallic Utensils
DOI:
https://doi.org/10.53573/rhimrj.2024.v11n1.002Keywords:
Lotus stem, iron pot, iron deficiency anemiaAbstract
In developing countries there is a need for simple and cost-effective strategies to reduce the prevalence of iron deficiency anemia. The objective of the current systematic review is to summarize how cooking food in metallic utensils (iron and aluminum) increase the iron content of food. It has been revealed that total iron content was higher in Lotus stem products (Sabjee, idle and handwa) cooked in iron pot.
References
Akhlog Annabel and Mishra (2003) effect of different processing method on the iron content of lotus stem department of nutrition Isabela thoburn post graduate college Lucknow.
Arora A (2000) Total and ionisable iron. Content in some vegetable as influenced by cooking in iron utensils. Journal of Food Science and Technology 37: 64 - 66
Brittin MC, Cheng Y J, Iron in food: effect of continued use of iron cookware - J Food Sci (1991) 56 (2): 584 - 585
Ministry of health and family welfare Government of India - Anaemia Mukt Bharat Intensified National Iron plus Initiative (I-NIPI) 2018, PP (6-7 onwards).
Reddy S, Shailza N, A ingate and Nalwade V (1997) Bioavailability of iron in green leafy vegetables.
World Health Organisation and Centers for disease control and prevention Atlanta Worldwide Prevalance of anaemia 1993 - 2005. WHO Global database of anaemia 2018 pp- 6-7 (online).
