Factors influencing the Copper, Zinc and Iron absorption .
http://teaching.ucdavis.edu/nut111av...e_minerals.pdf Influence of Vegetable Protein Sources on Trace Element and Mineral Bioavailability -- Hurrell 133 (9): 2973S -- Journal of Nutrition Quote:
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Because iron and zinc deficiencies are widespread in infants and young children in developing countries, the bioavailability of iron and zinc from complementary food is a major concern. Iron absorption may be as low as 2–3% from porridge based on whole-grain cereals and legumes (phytic acid 1 g/100 g) even in iron-deficient subjects. Decreasing phytic acid by 90% (100 mg/100 g dried product) would be expected to increase absorption about twofold and complete degradation perhaps fivefold or more
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