Question

The proportion of iron present in a soluble form decreases from 65 to 22% when it is

• A. Cooked at 60°C
• B. Cooked at 70°C
• C. Cooked at 90°C
• D. Cooked at 40°C

Hint:

Higher cooking temp ↓ soluble iron

Answer 1

The Correct Option is B

Cooking at higher temperatures such as 70°C significantly reduces the bioavailability of iron in soluble form.