Water, minerals and trace elements - Iron - Iron content in foods
5 important questions on Water, minerals and trace elements - Iron - Iron content in foods
From what property of meats that contain iron can you tell which meat has more iron than the other?
EX: liver is darker and contains more iron than chicken breast
What happens to iron during the processing of grains?
(EX: thus, white bread contains less iron and whole wheat bread contains plenty of iron)
Why is it beneficial that iron presents in the form of heme iron in animal foods?
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In what 2 ionic forms can non-heme iron be in (plant) foods?
Fe3+, ferric ion
Why is it difficult to give an estimate of the relative absorption of iron from a food?
(Low iron status --> lower absorption, high iron status --> higher absorption)
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