Intervention effectmodel-written summary

Cooking enhanced Zn bioavailability.

A claim from Combined foliar selenium and zinc biofortification in field pea (Pisum sativum): accumulation and bioavailability in raw and cooked grains · 2017

Intervention effectobservedoriginal resultpositivemeasured

Claim · model-written summary

Cooking enhanced Zn bioavailability.

Taxon
field peae1
Treatment
cookinge0
Outcome
Zn bioavailabilitye0
Direction
enhancede0

Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier

Verbatim

e0

“cooking enhanced Zn bioavailability”

✓ located verbatim in the source · abstract, characters 804–839
e1

“field pea (Pisum sativum L.) grains”

✓ located verbatim in the source · abstract, characters 205–240

Title

Combined foliar selenium and zinc biofortification in field pea (Pisum sativum): accumulation and bioavailability in raw and cooked grains

Maria J. Poblaciones; Zed Rengel Crop and Pasture Science 2017. doi:10.1071/cp17082

Other claims from this paper (9)

Record rev-e8cd09042dadd3580d39a39fd88bbd72b9a09936d0261cf0aca4250bf5a26593 · schema claims-v0.9 · position 7 in the model’s answer

processing · nutrient: content · Lathyrus oleraceus (pea)Results agree

5 papers: 5 positive, 0 negative or no effect

4 papers in the same direction as this claim

  1. positive
    Iron from microwaved immature peas is more bioavailable than iron from boiled mature peas.

    The stage of seed development influences iron bioavailability in pea (Pisum sativum L.) · 2018 · compared with boiled mature peas

    Same direction

  2. positive
    Sprouting for 2 and 4 days improved the bioavailability of zinc in pea seeds, from 32.2 to 88.6–108.0 μg retained Zn per day.

    Evaluation of zinc and magnesium bioavailability from pea (Pisum sativum, L.) sprouts. Effect of illumination and different germination periods · 2006 · compared with raw

    Same direction

  3. positive
    Far-infrared drying at 70 °C improved the lipid content and water absorption of pea flour

    Biochar and Drying Technologies as Integrated Tools for Sustainable Pea Production and Functional Ingredient Generation · 2026

    Same direction

  4. positive
    Cold storage, blanching and freezing reduced nitrate levels in green beans and peas.

    Effects of Refrigeration and Freezing on Nitrate, Nitrite, and Oxalate Levels in Green Beans and Peas.. · 2024

    Same direction

See all 5 papers →

Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.