Question:
The proportion of iron present in a soluble form decreases from 65 to 22% when it is
The proportion of iron present in a soluble form decreases from 65 to 22% when it is
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Higher cooking temp ↓ soluble iron
Updated On: May 21, 2025
- Cooked at 60°C
- Cooked at 70°C
- Cooked at 90°C
- Cooked at 40°C
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The Correct Option is B
Solution and Explanation
Cooking at higher temperatures such as 70°C significantly reduces the bioavailability of iron in soluble form.
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