Ionisable Iron Content in Some Foods as Influenced by Lemon and Tea

Effect of lemon juice and tea on ionisable Fe was studied in some foods cooked in iron and non-iron pans. Addition of lemon juice to cooked foods increased the ionisable Fe content from 18-73% in iron pan and 14-64% in non-iron pan cooked foods. The highest increase was in kabuli channa (73%) followed by poha cooked in iron pan. Addition of tea decreased the ionisable Fe content from 17 to 58% in foods cooked in non-iron pan and 7 to 33% in foods cooked in iron pan. The decrease in ionisable iron content was highest in besan laddu and lowest in wheat flour laddu prepared in either type of pan.