Question

Nutritional biochemists have known for decades that acidic foods cooked in cast-iron cookware can supply significant amounts of dietary iron (ferrous ion).
(b) Measurements show an increase from 3.3 mg of iron to 49 mg of iron per (1/2)-cup (125-g) serving during the slow preparation of tomato sauce in a cast-iron pot. How many ferrous ions are present in a 26-oz (737-g) jar of the tomato sauce?

Answer 1

The number of ferrous ions present in jar are 3.1x 10^21.

Steps

Since we have 737 g, 5,896 servings are generated.

If one serving contains 49 mg of iron, then one can contains 49*5,896 mg of iron.

In other words, if made in a cast-iron pot, one jar of tomato sauce has 288,9 mg of iron.

The number of ferrous ions present in jar are 3.1x 10^21.

What exactly does nutritional biochemistry mean?

Nutritional biochemistry is the study of nutrition as a science that deals with physiology, medicine, microbiology, pharmacology, chemistry, and biology and uses these sciences for the investigation of health, diet, and nutrition as well as the research of disease and the administration of medications.

What does nutritional biochemistry teach you?

This covers a fundamental knowledge of molecular genetics, biostatistics, epidemiology, and metabolism. Learn the laboratory skills necessary for current biochemical and molecular investigations into diet and its impact on health and illness.

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