Iron Content and Organoleptic Acceptability Of Amaranth Leaves Cooked in Iron, Aluminium and Brass Vessels


  • Sri Avinashilingam Home Science College, Coimbatore, India


Green leafy vegetables are the most inexpensive among the protective foods. They are good sources of carotene (provitamin A), calcium, iron, ascorbic acid, riboflavin and folic acid.

Subject Discipline

Alternative Medicine

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