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 Much of the iron in whole grains

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Posts : 48
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Join date : 2010-08-16

PostSubject: Much of the iron in whole grains    Thu Oct 21, 2010 6:41 pm

Much of the iron in whole grains is found in the bran and germ. As a result, the milling of grain, which removes the bran and germ, eliminates about 75% of the naturally occurring iron in whole grains. Refined grains are often fortified with iron, but the added iron is less absorbable than the iron that naturally occurs in the grain. Cooking with iron cookware will add iron to food, a practice that can eventually lead to iron toxicity.







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