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Snehalatha Reddy ¹, N. Shailaja ¹, D. Ingale ¹, Vijaya Nalwade ¹

Affiliations
1 Department of Foods and Nutrition, College of Home Science, Marathwada Agricultural University, Parbhani - 431402, IN

Abstract

Green leafy vegetables are not only rich In iron content but are also available at a low cost, A great deal of work has been done on the availability of iron from different raw leafy vegetables. In india however, leafy vegetables are often consumed in cooked form and rarely in raw form.

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N. Snehalatha Reddy ¹, Neelam Kumari ¹, Rajkumar Kamble ¹, Vijaya Nalwade ¹

Affiliations
1 Department of Foods and Nutrition, College of Home Science, Marathwada Agricultural University, Parbhani-431 402, IN

Abstract

Wheat (Triticum aestivum) is one of the staple cereals largely consumed in India in different forms like chapoti, phulka, bread, biscuit, vermicelli, semolina etc. Literature evidence indicates that the nutritive value of wheat is more or less affected by the commonly used processing methods while preparing foods of wheat.

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