High-Iron Mungbean Recipes For North India

High-Iron Mungbean Recipes For North India
225 pages | Aug 31 2010 |ISBN:929058131X | PDF | 5.5 Mb
Mungbean is widely grown and consumed in India. The pulse is an excellent source of protein (20%) and a fair source of iron (4?7 mg per 100 g), but the presence of phytate and tannin in mungbean reduces its iron bioavailability significantly. This loss of nutritional value is critical since iron deficiency anemia is the major micronutrient deficiency problem in India, affecting more than 320 million people. Estimates are that 40?80% of pregnant women, 60?70% of children, and 50% of adolescent girls in India suffer from anemia.


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