Iron plays a role in the body

1. The role of iron

2. Sources of iron in the diet

1. The role of iron

In the blood, iron binds to transferin, a protein that carries it to the bone marrow, spleen and liver, with most of this element stored in the latter organ. In the body of a healthy adult, therefore, there are about 34 g of iron. Iron affects the maintenance of appropriate physical and intellectual functions. Iron has to be taken with food in the form of hemorrhagic or non-hemorrhoidal cells, and after proper treatment, it has also been absorbed into the small intestine, the form in which it occurs (ions II and III-fluidity), which generates blood cells in which the blood cell metabolizes its blood cells.

2. Sources of iron in the diet

In small quantities, iron is found in milk and dairy products, fish such as canned sardines, rice, fruits and vegetables. In the vegan diet, meeting the demand for iron is somewhat more difficult, but not impossible. Iron supplied with meat is more easily absorbed and has higher bioavailability in combination with the iron provided with plant foods. However, it is worth noting that excess casein found in dairy produce leads to iron absorption.