The phytic acid mineral, trace element, protein and moisture content of UK Asian immigrant foods
1986
Davies, N.T. | Warrington, S.
A study determined the phytate content of cereal products and of raw and cooked pulses prepared by methods similar to those used by Asian immigrants to the United Kingdom, and assessed the effect of phytate on the bioavailability of 7 elements (Ca, Mg, P, Zn, Cu, Fe, and Mn) from the same foods. Pressure cooked soaked pulses produced variable phytate losses with no changes in the protein, mineral, and trace element composition; however, complete removal of the seed coat of the pulses produced greater nutrient and phytate losses. The development of useful indices for assessing the bioavailability of dietary Zn is discussed.(wz)
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