Search Results - Swedish Nutrition Foundation

Effects of cooking methods on the iron and zinc contents in cowpea (Vigna unguiculata) to combat nutritional deficiencies in Brazil by Pereira, Elenilda J., Carvalho, Lucia M. J., Dellamora Ortiz, Gisela Maria, Cardoso, Flávio S. N., Carvalho, José L. V., Viana, Daniela S., Freitas, Sidinea C., Rocha, Maurisrael M.

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Effect of different home-cooking methods on the bioaccessibility of zinc and iron in conventionally bred cowpea (Vigna unguiculata L. Walp) consumed in Brazil by Pereira, Elenilda J., Carvalho, Lucia M. J., Dellamora Ortiz, Gisela Maria, Cardoso, Flávio S. N., Carvalho, José L. V.

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Determinants of dietary diversity among women of reproductive age in two different agro-ecological zones of Rongai Sub-County, Nakuru, Kenya by Gitagia, M.W., Rose Chepchirchir Ramkat, D.M.M., Termote, Céline, Covic, Namukolo M., Cheserek, M.J.

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Iron absorption in raw and cooked bananas: A field study using stable isotopes in women by Garcia, Olga P., Martinez, Mara, Romano, Diana, Camacho, Mariela, De Moura, Fabiana F., Abrams, Steve A., Khanna, Harjeet K., Dale, James L., Rosado, Jorge L.

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