Amalraj A and Pius A. Bioavailability of calcium and its absorption inhibitors in raw and cooked green
leafy vegetables commonly consumed in India — An in vitro study.
Amalraj A and Pius A. Bioavailability of calcium and its absorption inhibitors in raw and cooked green
leafy vegetables commonly consumed in India — An in vitro study.
Not exact matches
Vitamin A,
commonly found in dairy, certain fish oils, and dark,
leafy vegetables, is highly prevalent in pumpkin, with an estimated concentration of nearly 780 micrograms per 100 g serving of canned pumpkin; that is almost twice as much vitamin A as a similar portion of raw,
leafy spinach.
Dark
Leafy Green
Vegetables (which I lovingly refer to as DLGs) is the food group most
commonly missing in the Standard American Diet.