The aim of this paper is to study the bioavailability of iron from soybean by estimating the rise of Hb in anemic rats, and using ascorbic acid, meat and cysteine as enhancers. When iron bioavailability of ferrous sulfate was taken as 100 %, that of the soybean ranged from 76–78%. On adding such enhancers as ascorbic acid, meat or cysteine to the soybean, the iron bioavailability increased by 102 %, 102% and 95.95 % respectively. There was no statistically significant difference among the three enhancers.
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Er-yu, W., Qing-hua, Z. Bioavailability of iron in soybean and effect of enhancers in anemic rats. Journal of Tongji Medical University 8, 173–175 (1988). https://doi.org/10.1007/BF02887843