| 摘要 |
A process for producing iron-rich foods, which comprises hydrolyzing ground soybean, ground carrot, or a mixture thereof with a glucide-decomposing enzyme, and culturing yeast in the hydrolysate in the presence of an iron compound. Foods thus obtained contain iron components in readily absorbable form without giving any adverse effects and also contain much nutritious components of soybean or carrot origin, thus being extremely useful as foods for patients. |
