A copy of this work was available on the public web and has been preserved in the Wayback Machine. The capture dates from 2017; you can also visit the original URL.
The file type is
Journal of Evidence Based Medicine and Healthcare
BACKGROUND Since most of the Indian population depends on vegetarian diet, prevalence of iron deficiency status is higher in India compared to other developing countries. In spite of many national programs and treatment options available in correcting this, the incidence is increasing due to poor patient compliance and intolerance to treatment. This study was an effort to show how iron content of Indian food can be increased just by following the traditional way of cooking. OBJECTIVE To comparedoi:10.18410/jebmh/2016/778 fatcat:u6xzobjr5zbixo6yga3fwxg27a