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Cooking meat and legumes in aluminum and clay pots there

Question: Cooking meat and legumes in aluminum and clay pots. There appears to be little difference between the iron content of food cooked in aluminum pots and food cooked in clay pots. Is there a significant difference between the iron content of meat cooked in aluminum and clay? Is the difference between aluminum and clay significant for legumes?

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Basic Statistics: Cooking meat and legumes in aluminum and clay pots there

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