This book presents recipes based on mung bean, and tested for nutritional quality by the AVDRC. Each recipe in the book was tested for iron bioavailability using a method that carefully simulates human digestion. The recipes include information on the overall nutrient composition. The aim is to provide recipes that combine the right ingredients and method of preparation, and are acceptable to Indian families.
Shanhua, Taiwan. AVRDC Publication no 98-480. ISBN: 92-9058-115-3, 40 pp.
High-iron mungbean recipes from South Asia.