High-Iron Mungbean Recipes For North India by Kiran Bains, Ray-yu Yang, and S. Shanmugasundaram Thomas Kalb (Editor) Chen Ming-Che (Photographer)
Publisher: AVRDC Publications 2004-01-20 | 39 Pages color HQ | ISBN: 929058131X | Subjects: Cookbook / Vegetarian / Vegan / Health / Nutrition | PDF | 10.2 MB
Mungbean is widely grown and consumed in India. The pulse is an excellent source of protein (20%) and a fair source of iron (4–7 mg per 100 g), but the presence of phytate and tannin in mungbean reduces its iron bioavailability significantly…