Universidad de Córdoba BIODISPONIBILIDAD MINERAL DE ...

Biodisponibilidad mineral de menús escolares
have contributed to decrease the heme-Fe content, with a resulting increase in
ionic Fe, as has been reported elsewhere (25, 35). The non-detection of heme-
Fe in potato stew containing a small portion of veal, could also be explained by
the cooking process involve.
Differences in heme-Fe contents between fried and fillet (precooked)
hake could likewise be attributed to differences in their preparation. While fried
hake consisteds of a whole hake fillet, directly fried in oil, so-called hake fillet
was a pre-cooked food obtained through an industrial process. With the
exception of seafood, fish has a low heme-Fe content (36). The frying process
could suffice to destroy the low heme-Fe present. The high non-ionic Fe instead
of heme-Fe content found in hake fillets (precooked) could correspond to Fe
bound to additives used in formulation of the product.
Acknowledgement
F. Cámara benefits from a grant given by the Ministery of Education and
Culture (Spain).
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