Effect of amino acids on iron absorption from a staple vegetable food.

@article{MartnezTorres1970EffectOA,
  title={Effect of amino acids on iron absorption from a staple vegetable food.},
  author={Carlos Mart{\'i}nez-Torres and Miguel Layrisse},
  journal={Blood},
  year={1970},
  volume={35 5},
  pages={
          669-82
        }
}
Black beans, a staple food consumed in large amounts in Central and South America, were used as a model for the studies of the effect of fish or amino acids present in fish on iron absorption from vegetable food. The iron absorption rate in 137 subjects showed an asymmetric distribution. The mean iron absorption was 2.6 per cent and the limit of one standard deviation was from 0.8-8.2 per cent. Iron absorption from black beans increased about twice when the food was administered with either… 

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