The digestibility of moderately cooked pr.a#39;/tdri is in general, greater than that of raw ... An indirect effect of cooking on the amount of calcium in foods is the effect of the calcium in aquot; hard aquot; cooking water. For example, if greens are boiled in aquot; hardanbsp;...
|Title||:||Manual of nutrition|
|Author||:||Great Britain. Ministry of Food, Magnus Pyke|