Improvement of iron nutrition in developing countries: comparison of adding meat, soy protein, ascorbic acid, citric acid, and ferrous sulphate on iron absorption from a simple Latin American-type of meal.

作者： L Hallberg , L Rossander

关键词: Biochemistry 、 Citric acid 、 Soy protein 、 Absorption (pharmacology) 、 Chemistry 、 Ascorbic acid 、 Intestinal absorption 、 Composition (visual arts) 、 Ferrous Compounds 、 Meal 、 Food science

摘要: … The addition of meat (75 g) increased the nonheme iron absorption from 0.17 to 0.45 mg; soy protein in an amount corresponding to the protein content of the meat increased the …

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Improvement of iron nutrition in developing countries: comparison of adding meat, soy protein, ascorbic acid, citric acid, and ferrous sulphate on iron absorption from a simple Latin American-type of meal.

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Improvement of iron nutrition in developing countries: comparison of adding meat, soy protein, ascorbic acid, citric acid, and ferrous sulphate on iron absorption from a simple Latin American-type of meal.

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