Abstract

Iron deficiency anaemia is more prevalent in India. Nutritional deficiency is one of the common causes. Rice is the staple food item in the south Indian diet. Iron available as heme and non-heme forms in the diet. Iron absorption depend various physiological conditions and chemical nature of food items. Phytates are inositol hexakisphosphates. It is present in most of the cereals and legumes. Phytates form anions in intestinal pH which can bind divalent metal ions such as iron, calcium etc., Iron bioavailability is important in screening and diagnosis of nutritional anaemia. Based on this aim of our study is to assess the phytate level in cooked rice and iron bioavailability and association with blood Iron status

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