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I is for Iron

Iron - is an essential mineral and necessary for the formation of haemoglobin (the oxygen carrying cells in our blood).

Adequate iron intake is important for everyone but women, growing children and adolescents and pregnant women are particularly susceptible to iron deficiency.

The iron in food is in the form of haem iron (found in meat) and non-haem iron (in plant foods). The iron in animal meats is better absorbed than the iron in plant foods but still only averages about 10% for a mixed diet. The absorption of iron from foods is enhanced by ascorbic acid (Vitamin C) and reduced by phytates and polyphenols (found in tea).

Including a rich source of Vitamin C (orange or grapefruit apple juice, paw paw, capsicum etc) in each meal will help to enhance the absorption of iron. Iron that is supplied in our food is very poorly absorbed, with only 10%.