The effect of food stuffs commonly consumed in egypt on iron absorption and utilisation

Abstract

The absorption and utilisation of iron in rats fed stewed beans, lentils, fenugreek and wheat bread were measured and compared with that of rats fed on casein. The results showed that 59Fe absorption and utilisation were better on the casein diet.Fenugreek promoted absorption and utilisation of iron relative to other food commodities. Stewed beans inhibited both absorption and utilisation of iron. Lentils, in spite of retarding iron absorption, assisted the utilisation. Amino acids and phytate phosphorus content of these ingredients are thought to play a part.