The most abundant trace mineral in our body. It is found in 2 forms: heme and non- heme iron. Heme iron is better absorbed and can be found in animal food sources such as red meat, poultry and fish. The best dietary sources of non- heme iron are legumes, nuts, potatoes, spinach and more. The absorption of non- heme iron is significantly decreased in the presence of dairy products, tannins and tea. For increased bioavailability plant sources of iron should be consumed together with foods rich in vitamin C (lemon, citrus fruits, tomatoes).

Who is in greater risk for iron deficiency?
• Pregnant and lactating women
• Women during menstruation
• Vegetarians with poor nutrition
• Blood donors
• Older adults

The role of iron:
• Carbohydrate, protein and fat metabolism
• Energy production
• Red blood cell structure
• Aids in DNA synthesis
• Supports growth  in children
• Supports learning

Iron deficiency may result in:
• Iron deficiency anemia
• Fatigue
• Impaired ability to concentrate in a task
• Gastrointestinal complications
• Vulnerable immune function
• Inability to control body temperature