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February 28, 2020NutrientsOpen Access

Iron, Zinc and Phytic Acid Retention of Biofortified, Low Phytic Acid, and Conventional Bean Varieties When Preparing Common Household Recipes

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Authors

MHMarijke HummelWageningen University & ResearchETElise F. TalsmaTiFNVTVíctor TaleonInternational Food Policy Research Institute

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Hummel et al. (2020) studied this question.

synapsesocial.com/papers/6a20b67ae2a660d176234f12https://doi.org/10.3390/nu12030658
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Also Consider

Synapse has enriched 4 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Screening of Iron Bioavailability Patterns in Eight Bean (Phaseolus vulgaris L.) Genotypes Using the Caco-2 Cell in Vitro Model2007 · 148 citations
  2. 2Phytic Acid Degradation as a Means of Improving Iron Absorption2004 · 317 citations
  3. 3Comparisons of methods for calculating retentions of nutrients in cooked foods1975 · 437 citations
  4. 4The Fast Cooking and Enhanced Iron Bioavailability Properties of the Manteca Yellow Bean (Phaseolus vulgaris L.)2018 · 9 citations