diets and effect of processingWide and significant variations were recorded in the contents of total and ionisable iron and in the bioavailability of iron of the nuts and oilseedsWashington DC: Association of Official Agricultural ChemistsGoogle ScholarGopalan C, Ramasastri BV, Balsubramanian SC, Viwesvara Rao (1985) Nutritive value of Indian foodsIndian J Nutr and Dietet 19: 203Google ScholarNarasingha Rao BS, Prabhavati T (1978) An in vitro method for predicting the bioavailability of iron from foodsMost of the nuts and oilseeds were found to have less than 10 percent of bioavailability of iron, hence, they were not considered as good sources of iron among plant foodsNutr Rep Int 34: 859861Google ScholarWells CE, Chen, LH, Fordham JR (1975) Germinated seeds for human consumptionAbstractAvailability of iron from sixteen varieties of selected nuts and oilseeds was assessed by in vitro method

The total iron content was the highest in nigre seeds and the lowest in linseed seedsNational Institute of Nutrition, Indian Council of Medical Research, Hyderabad, IndiaGoogle ScholarHaque M, Chakrabarti CH (1982) A study on availability of iron in mushroomsPlant Foods for Human NutritionMay 1993, Volume 43, Issue3, pp 247250 Cite asIn vitro availability of iron from selected nuts and oilseedsAuthorsAuthors and affiliationsN.S.ReddyM.S.HotwaniArticleReceived: 30 August 1991Accepted: 13 December 1991 50 Downloads 3 Citations PreviewUnable to display preview.Download preview PDF.Unable to display preview.Download preview PDFAuthors and AffiliationsN.S.Reddy1M.S.Hotwani11.Department of Foods and Nutrition, College of Home ScienceMarathwada Agricultural UniversityParbhaniIndiaKey wordsIron availabilitynutsoilseeds

Indian J Nutr and Dietet 24: 95Google ScholarAOAC (1975) Official Methods of Analysis, 12th edNutr Rep Int 29: 135Google ScholarCopyright informationKluwer Academic Publishers1993J Food Sci 40: 1290Google ScholarWong NP, McAm J Clin Nutr 31: 169PubMedGoogle ScholarReddy NS, Kulkarni KS (1986) Availability of iron from some uncommon edible green leafy vegetables determined by in vitro methodBioavailability of iron was significantly high from pistachio nut and almond and markedly low from groundnut

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