Hello,
Dlm literatur saya masih terdapat kandungan Fe dlm bayam, bahkan di
Afrika dipakai sebagai pembentuk cel darah merah.
Berikut kandungan yg disebutkan juga di
wiwki:http://en.wikipedia.org/wiki/Amaranth
*Amaranth greens*, also called *Chinese spinach*, *hinn choy* or *yin
tsoi* (simplified Chinese
<http://en.wikipedia.org/wiki/Simplified_Chinese_characters>: ??;
traditional Chinese
<http://en.wikipedia.org/wiki/Traditional_Chinese_characters>: ??;
pinyin <http://en.wikipedia.org/wiki/Pinyin>: xiàncài), *callaloo*,
*thotakura* (telugu <http://en.wikipedia.org/wiki/Telugu_language>)
,*?????* (Marathi <http://en.wikipedia.org/wiki/Marathi>),/cheera/ *???*
(Malayalam <http://en.wikipedia.org/wiki/Malayalam>), /bayam/
(Indonesian <http://en.wikipedia.org/wiki/Indonesian>), /Phak khom/
*??????* (Thai <http://en.wikipedia.org/wiki/Thai>) *tampala*, or
*quelite*, are a common leaf vegetable throughout the tropics and in
many warm temperate regions. It is very popular in India. They are a
very good source of vitamins <http://en.wikipedia.org/wiki/Vitamin>
including vitamin A <http://en.wikipedia.org/wiki/Vitamin_A>, vitamin K
<http://en.wikipedia.org/wiki/Vitamin_K>, vitamin B6
<http://en.wikipedia.org/wiki/Vitamin_B6>, vitamin C
<http://en.wikipedia.org/wiki/Vitamin_C>, riboflavin
<http://en.wikipedia.org/wiki/Riboflavin>, and *folate
<http://en.wikipedia.org/wiki/Folate>*, and dietary minerals including
calcium <http://en.wikipedia.org/wiki/Calcium>*, **iron
<http://en.wikipedia.org/wiki/Iron>*, magnesium
<http://en.wikipedia.org/wiki/Magnesium>, phosphorus
<http://en.wikipedia.org/wiki/Phosphorus>, potassium
<http://en.wikipedia.org/wiki/Potassium>, zinc
<http://en.wikipedia.org/wiki/Zinc>, copper
<http://en.wikipedia.org/wiki/Copper>, and manganese
<http://en.wikipedia.org/wiki/Manganese>. Because of its valuable
nutrition, some farmers grow amaranth today. However their moderately
high content of oxalic acid <http://en.wikipedia.org/wiki/Oxalic_acid>
inhibits the absorption of calcium and zinc, and also means that they
should be avoided or eaten in moderation by people with kidney
<http://en.wikipedia.org/wiki/Kidney> disorders, gout
<http://en.wikipedia.org/wiki/Gout>, or rheumatoid arthritis
<http://en.wikipedia.org/wiki/Rheumatoid_arthritis>.^[/citation needed
<http://en.wikipedia.org/wiki/Wikipedia:Citation_needed>/] Reheating
cooked amaranth greens is often discouraged, particularly for
consumption by small children, as the nitrates
<http://en.wikipedia.org/wiki/Nitrate> in the leaves can be converted to
nitrites <http://en.wikipedia.org/wiki/Nitrite>, similarly to spinach
<http://en.wikipedia.org/wiki/Spinach>.^[/citation needed
<http://en.wikipedia.org/wiki/Wikipedia:Citation_needed>/]
Amaranth seeds, like buckwheat <http://en.wikipedia.org/wiki/Buckwheat>
and quinoa <http://en.wikipedia.org/wiki/Quinoa>, contain protein that
is unusually complete for plant sources.^[/citation needed
<http://en.wikipedia.org/wiki/Wikipedia:Citation_needed>/] ^[14]
<http://en.wikipedia.org/wiki/Amaranth#cite_note-13> Most fruits and
vegetables do not contain a complete set of amino acids, and thus
different sources of protein must be used.
Several studies have shown that like oats
<http://en.wikipedia.org/wiki/Oats>, amaranth seed or oil may be of
benefit for those with hypertension
<http://en.wikipedia.org/wiki/Hypertension> and cardiovascular disease
<http://en.wikipedia.org/wiki/Cardiovascular_disease>; regular
consumption reduces blood pressure
<http://en.wikipedia.org/wiki/Blood_pressure> and cholesterol
<http://en.wikipedia.org/wiki/Cholesterol> levels, while improving
antioxidant <http://en.wikipedia.org/wiki/Antioxidant> status and some
immune parameters.^[15]
<http://en.wikipedia.org/wiki/Amaranth#cite_note-14> ^[16]
<http://en.wikipedia.org/wiki/Amaranth#cite_note-15> ^[17]
<http://en.wikipedia.org/wiki/Amaranth#cite_note-16> While the active
ingredient in oats appears to be water-soluble fiber, amaranth appears
to lower cholesterol via its content of plant stanols
<http://en.wikipedia.org/wiki/Stanol_ester> and squalene
<http://en.wikipedia.org/wiki/Squalene>.
Jadi barangkali mungkin ada updated yg menunjukan bahwa hanya 100% fe
bisa diperoleh di produk hewani??
Sallam,
Andi K wrote:
> At 10:19 25/05/2009, melly liando wrote:
>
>> Dear Andi,
>>
>> Based on literature terbaru, Zat besi atau Fe hanya di temukan di
>> bahan makanan yang berasal dari hewan, yaitu bagian yang megandung
>> butiran darah, seperti daging. Jadi hanya di daging yang berwarna merah.
>>
>> Zat besi TIDAK DITEMUKAN dalam bayam.
>>
>> Jadi tidak benar jika makan bayam ataupun sayuran lainnya yang
>> berwarna merah sekalipun, dapat meningkatkan intake zat besi atau
>> dapat meningkatkan jumlah sel darah merah !!!!!
>>
>> Hanya dengan mengkonsumsi daging berwarna merah saja (termasuk hati)
>> yang dapat meningkatkan intake zat besi dan juga dapat meningkatkan
>> sel darah merah dan berguna untuk salah satu terapi pasien anemia.
>>
>> Perlu di perhatikan untuk pembentukan darah merah maka selain unsur
>> zat besi, diperlukan juga unsur protein untuk membentuk heme.
>>
>> Demikian penjelasan ini agar dapat mengupdate informasi rekan rekan.
>>
>
> Halo dr.Melyanti dan rekan2x...
>
> Terima kasih atas tanggapan dari tulisan 'Info tentang bayam' yg saya
> paste-kan ke milist ini. Artikel2x yg saya posting di milist ini dari
> teman2x saya, jadi bukan tulisan saya.
>
> Terima kasih.
> Andi K
>
>
>
>
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