A Study to Determine the Total Iron and Extractable Iron Content Available in Ten Indigenous Vegetables of Ghana
Juliana Amoah, John K. Otchere, Theophilus Quaye & Jonathan Ntow · Asian Journal of Food Research and Nutrition · 2024
Aims: Vegetables are used to substitute most meats in most meals of poor communities since they are the main source of iron. The availability of numerous vegetables in Ghana and little knowledge about their iron content do not help select the best food. This study aimed to determ...
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Research Article