Iron, thiamin, riboflavin, and niacin content of corn tortillas made in Los Angeles, California
1978
Hunt, Isabelle F. | Ostergard, Norma J. | Carroll, Leo P. | Hsieh, Betty | Brown, Robert | Gladney, Virginia
Extract: Corn tortillas are a common food in the diet of people of Mexican descent who live in the Los Angeles area. Corn tortillas are not enriched, and on a weight basis contain less iron, thiamin, riboflavin, and niacin than enriched white bread. The mean intake of iron, thiamin, and riboflavin is below two thirds of the RDA for an important segment of the population consuming this product. The addition of these nutrients to corn tortillas made in Los Angeles would be an effective means of increasing iron and vitamin intake.
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