Phytate, iron, zinc and calcium contents and their molar ratios in selected raw and prepared food commonly consumed in Malaysia
Bioavailability is the ability of the body to digest and absorb the mineral in the food consumed. There are several factors that can influence the bioavailability of the food such as oxalate, phytate, acidity of intestinal environment, fibre and also competition with other minerals. The objective...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English English |
| Published: |
Nutrition Society of Malaysia
2008
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| Online Access: | http://psasir.upm.edu.my/id/eprint/6686/1/Phytate.pdf http://psasir.upm.edu.my/id/eprint/6686/ http://nutriweb.org.my |
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