Search Results for: Vegetable fats boiled
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could encapsulate different micronutrients, including zinc, vitamin b , niacin, biotin, and vitamin c, as well as iron and vitamin a. they could even encapsulate combinations of up to four of the micronutrients together. lab tests showed that the encapsulated micronutrients were intact after being boiled
on women who were mostly anemic, led by michael zimmerman, a professor of health sciences and technology at eth zurich who studies nutrition and food fortification, was to find out if iron could be absorbed. subjects were given iron sulfate in maize porridge (common in developing countries), and vegetable...
http://www.industrysourcing.com/article/encapsulated-micronutrients-fortify-food