IRON CONTENT OF SOME BRAZILIAN FOODS COOK ED IN GLASS AND IRON UTENSILS

Authors
BARELLI AMA VISENTAINER JV MATSUSHITA M DESOUZA NE
Citation
Ama. Barelli et al., IRON CONTENT OF SOME BRAZILIAN FOODS COOK ED IN GLASS AND IRON UTENSILS, Arquivos de biologia e tecnologia, 36(3), 1993, pp. 473-478
Citations number
NO
Categorie Soggetti
Biology
Journal title
Arquivos de biologia e tecnologia → ACNP
ISSN journal
03650979
Volume
36
Issue
3
Year of publication
1993
Pages
473 - 478
Database
ISI
SICI code
0365-0979(1993)36:3<473:ICOSBF>2.0.ZU;2-J
Abstract
The results of a comparative study of the iron content of twenty two b razilian foods are reported. The comparison is between the foods catal ogued from food tables and those analysed after cooking and fritter in glass and iron utensils. In most instances, the foods cooked in an ir on utensil showed higher iron content compared with those cooked in gl ass. Heating of the demineralized water free of iron a boiling in iron utensil presented an increment of 17.4mg/liter.