Study title and authors:
Effect of Beef and Soy Proteins on the Absorption of Non-Heme Iron and Inorganic Zinc in Children
Paz Etcheverry, PhD, Keli M. Hawthorne, MS, Lily K. Liang, MA, Steven A. Abrams, MD and Ian J.
Griffin, MD
Griffin, MD  |
| Books: |
USDA/ARS Children’s Nutrition research Center (P.E., K.M.H., L.K.L., S.A.A., I.J.G.)
Section of Neonatology (S.A.A., I.J.G.), Department of Pediatrics, Baylor College of Medicine, Houston, Texas This study can be accessed at: http://www.jacn.org/cgi/content/abstract/25/1/34
The objectives of the study was to assess the effects of beef and soy proteins
on the bioavailability of non-heme iron and zinc in children. The study found that:
(a) Iron absorption from the beef meal was 117% greater than from the soy meal.
(b) Zinc absorption from the beef meal was 35% greater than from the soy meal.
More information on this subject: Books
: Scientific Studies : Other Websites : Videos : Food MallRecipe of the day
Turkey Stuffed Zucchini
serves 4
Ingredients:
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| Food Mall: Ground Turkey |
• 1 zucchini about 12 inches long, or 6 medium ones
• 3 T olive oil• 1/2 c chopped onion
• 3 cloves garlic, minced
• 1/2 c chopped mushrooms
• 2 T dry white wine
• 1 lb ground turkey
• 2 diced tomatoes
• 3 T chopped basil
• 1 t chopped rosemary
• 1 egg, lightly beaten
• 2 t sea salt
• 2 t pepper
Instructions:
Cut zucchini in half lengthwise. Scoop out insides, leaving shells about 1/4 inch thick. Reserve about half of the insides.
Heat 2 T of olive oil in a skillet on medium high heat. Sauté onion and garlic until soft. Add mushrooms and reserved zucchini insides, and sauté another 2 minutes.
In a separate skillet heat a T of olive oil on medium high heat. Add the ground turkey. Cook until the ground turkey is lightly browned, about 6 minutes. Stir in the onion and mushroom mixture from the other pan. Add the wine. Stir in tomato, basil and rosemary and cook 1 minute longer. Drain any excess fat. Remove mixture from heat and set it aside.
When mixture has cooled, add egg, salt and pepper. Fill zucchini shells with mixture. Fill a baking pan with 1/4 inch of water. Place filled zucchini halves in pan and bake at 375 F for 40 minutes, until golden brown. Remove zucchini from pan and serve while hot.
