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By SANDRA R. RICHARDSON
Extension Agent, Home Economics
One of the most common nutritional deficiencies worldwide is a lack ofironinthediet.
The rate at which the body absorbs iron from food varies depending upon the type of iron consumed. Heme is derived from meat, fish, and poultry in which the iron is part of a protein. This form is highly absorbed by the body.
Non-heme iron is present in foods such as milk, eggs and plant products. Up to 10 percent of this form of iron can be absorbed.
“Additive” iron is used in en
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