Sentences with phrase «iron from vegetable»

Iron from animal protein is more readily absorbed than iron from vegetable foods.

Vegetarian sources are not absorbed as well as iron from meats, but vitamin C in fruits and vegetables helps the body to absorb iron from vegetable foods.

Heme iron from shellfish, liver and red meat is more readily absorbed by the body than non-heme iron from vegetables.

Not exact matches

They are incredibly nutritious vegetables that offer protection from vitamin - A deficiency, bone loss, iron - deficiency anemia, and believed to protect from cardiovascular diseases and colon and prostate cancers.

This cast - iron steak recipe has what it takes to transform beef and vegetables from basic to brilliant — a pop of rosemary on the steak, an intense sear in a hot skillet and a sweet - and - sour glaze on the vegetables.

Every Grain of Rice — authentic Chinese home - cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroness

However, when you add jalapeños (fruits) and onions (vegetables) to the tomatoes to make salsa, there is an increase in vitamin A and iron from the peppers, and calcium from the onions.

The pasta was also loaded with vegetables from the spinach; which is packed with folate, beta - carotene, vitamin K, fiber, magnesium and calcium, the broccoli; which also has beta - carotene, fiber and calcium, along with iron and vitamins A, C and D, and peas, which are a good source of protein.

On May 1, I'm diving into SUPERFOODS — and not just exotic potions and powders from faraway places — we're talking about getting to know and love plant - based ingredients with extraordinary health benefits: Iron - rich nettles, Omega -3-packed purslane, anti-inflammatory turmeric, mineral - rich sea vegetables... the list goes on!

Organic skimmed milk, organic vegetable oils, organic lactose, organic partially demineralised whey powder, prebiotic fibres (galacto - oligosaccharides from milk), calcium carbonate, vitamin mix (vitamin C, vitamin E, niacin, pantothenic acid, vitamin A, thiamin (vitamin B1), vitamin B6, riboflavin (vitamin B2), folic acid, vitamin K, biotin, vitamin D, vitamin B12), potassium chloride, L - tryptophan, iron lactate, zinc oxide, copper sulphate, potassium iodate, manganese sulphate, sodium selenate.

Organic skimmed milk, organic demineralised whey powder, organic vegetable oils (palm oil *, rapeseed oil, sunflower oil), prebiotic fibres (galacto - oligosaccharides from lactose), organic lactose, LCP oils (fish, vegetable), calcium carbonate, emulsifier soya lecithin, potassium chloride, L - tyrosine, L - phenylalanine, vitamin mix [vitamin C, vitamin E, vitamin A, niacin, pantothenic acid, thiamin (vitamin B1), vitamin B6, folic acid, riboflavin (vitamin B2), vitamin K, biotin, vitamin D, vitamin B12], magnesium carbonate, zinc sulphate, L - tryptophan, iron sulphate, stabiliser (lactic acid), copper - lysine complex, potassium iodate, manganese sulphate, sodium selenate.

Since iron supplements are constipating, consider adding organic liver from free ranged cattle or chickens to your diet a couple times a week along with emphasizing organic dark green leafy vegetables.

skim milk *, maltodextrin *, skim milk powder *, vegetable oils * (palm oil, rape oil, sunflower oil), starch (from organic corn) *, sodium nitrate 0.4 g / 100 g, magnesium chloride 210 mg / 100 g, vitamin C, iron sulphate 18 mg / 100 g, vitamin E, zinc sulphate 6.3 mg / 100 g, vitamin A, copper sulphate 0.26 mg / 100 g, potassium iodide 50 åµg / 100 g, vitamin D. * ingredients from organic agriculture

You can obtain iron from meats, poultry, and fish as well as beans and lentils, eggs, fortified breakfast cereals and some vegetables.

Organic Skimmed Milk, Organic Lactose, Organic Vegetable Oils (Palm Oil *, Rapeseed Oil, Sunflower Oil), Prebiotic Fibres (Galacto - Oligosaccharides from Lactose), Emulsifier Soya Lecithin, Calcium Carbonate, Potassium Citrate, Sodium Citrate, Vitamin Mix [Vitamin C, Vitamin E, Niacin, Pantothenic Acid, Vitamin A, Thiamin (Vitamin B1), Vitamin D, Vitamin B6, Folic Acid, Riboflavin (Vitamin B2), Vitamin K, Biotin, Vitamin B12], Magnesium Carbonate, Calcium Orthophosphate, L - Tryptophan, Iron Sulphate, Stabiliser Lactic Acid, Zinc Oxide, L - Cystine, Copper Sulphate, Potassium Iodate, Manganese Sulphate, Sodium Selenate * From sustainable organic producfrom Lactose), Emulsifier Soya Lecithin, Calcium Carbonate, Potassium Citrate, Sodium Citrate, Vitamin Mix [Vitamin C, Vitamin E, Niacin, Pantothenic Acid, Vitamin A, Thiamin (Vitamin B1), Vitamin D, Vitamin B6, Folic Acid, Riboflavin (Vitamin B2), Vitamin K, Biotin, Vitamin B12], Magnesium Carbonate, Calcium Orthophosphate, L - Tryptophan, Iron Sulphate, Stabiliser Lactic Acid, Zinc Oxide, L - Cystine, Copper Sulphate, Potassium Iodate, Manganese Sulphate, Sodium Selenate * From sustainable organic producFrom sustainable organic production

Other first foods, such as iron - fortified cereals made from oats or barley, or pureed meats, fruits, and vegetables, are also healthy choices.

Rice cereal isn't necessarily the best choice for a young infant because it has fewer nutrients than other healthy first foods, including pureed meats and vegetables or iron - fortified cereals made from other grains.

A similar study of British nutrient data from 1930 to 1980, published in the British Food Journal, found that in 20 vegetables the average calcium content had declined 19 percent; iron 22 percent; and potassium 14 percent.

The Organic Consumers Association cites several other studies with similar findings: A Kushi Institute analysis of nutrient data from 1975 to 1997 found that average calcium levels in 12 fresh vegetables dropped 27 percent; iron levels 37 percent; vitamin A levels 21 percent, and vitamin C levels 30 percent.

They studied U.S. Department of Agriculture nutritional data from both 1950 and 1999 for 43 different vegetables and fruits, finding «reliable declines» in the amount of protein, calcium, phosphorus, iron, riboflavin (vitamin B2) and vitamin C over the past half century.

Apart from the fact that they have a low - carbohydrate count, eggs (a main ingredient in frittatas) contain essential nutrients like iron, protein, and vitamin D. Vegetables such as chard, broccoli, or spinach will provide an added boost of fiber to the frittata — without loading it up with extra carbs.

The pasta was also loaded with vegetables from the spinach; which is packed with folate, beta - carotene, vitamin K, fiber, magnesium and calcium, the broccoli; which also has beta - carotene, fiber and calcium, along with iron and vitamins A, C and D, and peas, which are a good source of protein.

Apart from meat and fish, B12 is commonly found in cheese and eggs, while iron is found in nuts and dark green vegetables (watercress, spinach, kale, broccoli, etc.).

A cup of any variety can give anywhere from 3 to 7 mg of iron.It's best to pair beans with kale, bell pepper, broccoli and cauliflower, vegetables that are high in vitamin C for better absorption of non-heme iron.

They often face anaemia and blood problems from not eating iron due to the lack of animal foods in their diet, so a product which they could use to replace their blood with vegetable juice would have serious appeal.

Nonheme iron absorption is inhibited by phytic acid found in everything from grains to legumes to leafy greens to nuts; polyphenols, such as tannic and chlorogenic acids, found in tea, coffee, red wines, and a variety of cereals, vegetables, and spices; soy protein (apparently independent of the phytic acid in soy); and eggs.

Nutri - Grain Strawberry contains: Cereals (32 %)(Wheat Flour, Oat Flour, Whole Oats), Glucose - Fructose Syrup, Sugar, Humectant (Glycerol), Vegetable Oil, Apple Puree from Concentrate (6 %), Maltodextrin, Dextrose, Modified Starch, Stabilisers (Sodium Alginate, Methyl Cellulose, Xanthan Gum), Calcium Carbonate, Skimmed Milk Powder, Natural Flavouring, Salt, Malic Acid, Raising Agent (Potassium Hydrogen Carbonate), Emulsifier (Sunflower Lecithin), Calcium Phosphate, Citric Acid, Cinnamon, Niacin, Iron, Vitamin B6, Riboflavin (B2), Thiamine (B1), Folic acid, Vitamin B12.

That means our vegetables don't have the nutrient density they once did: A Kushi Institute analysis of nutrient data from 1975 to 1997 found that average calcium levels in 12 fresh vegetables dropped 27 percent; iron levels 37 percent; vitamin A levels 21 percent, and vitamin C levels 30 percent.

They're loaded with protein, iron, and zinc, as you might expect from other protein sources like meat, but legumes also contain nutrients that are concentrated in the vegetable kingdom, including fiber, folate, and potassium.

You'll get iron and vitamin K from the kale, heart - healthy and filling fat from the avocado and almonds, and 14 grams of protein — with balsamic vinegar and low - sodium vegetable broth for extra flavor.

It was a given that we'd be getting blueberry pancakes, but there were a number of interesting savory options as well, from Moroccan poached eggs with shakshuka, halumi cheese, eggplant and merguez sausage, to iron skillet with homemade corned beef, eggs, root vegetable hash and rye toast.