Publication: Carvalho, L. M. J., Corręa, M. M., Pereira, E. J., Nutti, M. R., Carvalho, J. L. V., Ribeiro, E. M. G., & Freitas, S. C. (2012). Iron and zinc retention in common beans (Phaseolus vulgaris L.) after home cooking. Food and Nutrition Research, 56, 1–6. https://doi.org/10.3402/fnr.v56i0.15618
https://foodandnutritionresearch.net/index.php/fnr/article/view/487

Crop released?: Yes
Crop being tested?: No
Priority of crop in the country: High
Priority of the crop producction in the country: Top
Priority of the crop consumption in the country: Top
Priority of the micronutrient deficit in the country: Low

Country where the study/ analisis was conducted: Brazil
Food product or intermediate product origin: Brazil
Crop origin: Brazil

Study: Retention / Degradation / Stability

Food state: No transformed crop

Food products

• Uncooked food

Food state: Final product

Process / Model

• Regular pot
• Pressure cooker

Food products

• Cooked food