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Do Iron Pots Enrich the Foods Cooked in Them? : USDA ARS

www.ars.usda.gov
The study was conducted at the ARS U.S. Plant, Soil and Nutrition Laboratory on Cornell's Ithaca, N.Y., campus by graduate student Shumei Yun and epidemiologist Jean-Pierre Habicht of the university's Division of Nutritional Sciences. They cooked three Chinese cabbage dishes--fresh Chinese cabbage, ...
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