Traditional cooked vegetable dishes as important sources of ascorbic acid and β-carotene in the diets of Indian urban and rural families

Author： Gupta Shruti Bains Kiran

Publisher： Nevin Scrimshaw International Nutrition Foundation

ISSN： 1564-8265

Source： Food & Nutrition Bulletin, Vol.27, Iss.4, 2006-12, pp. : 306-310

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

In Vitro Accessibility and Intake of β-Carotene From Cooked Green Leafy Vegetables and Their Estimated Contribution to Vitamin A Requirements

By MULOKOZI G. HEDRÉN E. SVANBERG U.

Plant Foods for Human Nutrition, Vol. 59, Iss. 1, 2004-01 ,pp. : 1-9

Springer Publishing Company

Access to resources Recommend Favorite

Iron, carotene, and ascorbic acid in cassava roots and leaves

By Chavez A.L. Bedoya J. M. Sánchez T. Iglesias C. Ceballos H. Roca W.

Food & Nutrition Bulletin, Vol. 21, Iss. 4, 2000-12 ,pp. : 410-413

Nevin Scrimshaw International Nutrition Foundation

Access to resources Recommend Favorite

Proximate and mineral composition of some processed traditional and popular Indian dishes

By Prasad N.N. Siddalingaswamy M. Parameswariah P.M. Radhakrishna K. Rao R.V. Viswanathan K.R. Santhanam K.

Food Chemistry, Vol. 68, Iss. 1, 2000-01 ,pp. : 87-94

Elsevier

Access to resources Recommend Favorite

Lactic Acid Fermentation of β-Carotene Rich Sweet Potato (Ipomoea batatas L.) into Lacto-juice

By Panda Smita Ray Ramesh

Plant Foods for Human Nutrition, Vol. 62, Iss. 2, 2007-06 ,pp. : 65-70

Springer Publishing Company

Access to resources Recommend Favorite

Antioxidant effect of β-carotene on lipid peroxidation and synergism with tocopherol in an emulsified linoleic acid model system

By Toyosaki Toshiyuki

International Journal of Food Sciences and Nutrition, Vol. 53, Iss. 5, 2002-09 ,pp. : 419-423

Informa Healthcare

Access to resources Recommend Favorite