Dietary Iron

Dietary iron stands as a vital mineral essential for diverse physiological processes. Its pivotal function is to foster hemoglobin creation, the agent that transports oxygen through the bloodstream while aiding energy metabolism. Iron manifests in two dietary variations: heme iron, prevalent in animal origins such as red meat, and non-heme iron, abundant in plant-derived sources like legumes and verdant vegetables. While the body readily assimilates heme iron, enhancing non-heme iron absorption can be achieved by incorporating foods rich in vitamin C. Maintaining equilibrium in iron consumption becomes imperative, as imbalances in either scarcity or surplus can result in health complications.