High Iron Mungbean Recipes for North India

The high-iron recipes developed in this book were prepared to suit the palate of North Indians. The selected ingredients are inexpensive and easily accessible to rural families as well as the urban poor. The iron bioavailability of mungbean has been substantially improved to 7.2–11.3% through cooking practices such as soaking, pressure-cooking, fermenting, sprouting, and using ironand vitamin C-rich vegetables as ingredients.

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