Journal of Public Health and Nutrition

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Research Article - Journal of Public Health and Nutrition (2018) Volume 1, Issue 4

Effect of cooking utensil on iron content of food.

Iron assumes a critical part in every living being. Iron deficiency in the body may leads to the most prevalent disease i.e. Anemia. However this deficiency of iron in the body can be prevented by using iron utensil instead of aluminum and stainless steel utensil. Through this study, the effect of utensil on iron content of food has been demonstrated by X-ray Fluorescence Spectroscopy (XFR) method. Foods cooked in non-iron utensil has been found less iron content in food as comparison to the food cooked in iron utensil. Increment in iron content was found to be 0.007 mg/5 g in Bengal gram and 0.0011 mg/5 g increased in Beetroot halwa when cooked in iron utensil.

Author(s): Pooja Jain

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