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Q. Can you explain Tannins?
Tannins are another class of compounds which interfere with the absorption of minerals like iron and reduce the availability of proteins by binding to them. These are widely distributed in the plant kingdom and are present in high amounts in the seed coat of most legumes, spices, tamarind, turmeric, certain vegetables, fruits and particularly the tea. Millets like bajra, ragi, sorghum also contain a fair amount of tannin. A typical Indian diet based on cereals, legumes, vegetables and spices may contain as much as 2-3 g of tannin. Removal of seed coat of legumes, exclusion of tamarind and avoiding tea with meals may improve iron absorption from the diet by reducing the tannin content of the diet.
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