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tion that results when the stores of the body are reduced the level of hemoglobin in the blc
tNOHHEME1RONSOURCESI
FOOD (3W OZ )
TOTAL IRON
(MG.T
black strap molasses (7 T.).25.0 wheat germ (16 T.). .9.Cf apricots, dried . .4.5 cashew nuts.4.0 cooked lentils or kidney beans.3.5 whole grain or enriched bread (3.5 slices).3.0 prunes, dried.2.5> dried raisins. 2.0( peanuts.2.0 tofu.24' brussels sprouts (5-6).1.0 enriched white rice, cooked (Vi cup).. 1.0 enriched cooked spaghetti (% cup)... 1.0,
begins to fall. Ten to 20 percent Of women are currently believed t© have no iron stores. Tests can be done to determine if ferritin (the storage form of iron) is present in the body.
The symptoms of anemia include fatigue, irritability, headaches, lack of energy and tingling of the hands and feet.
If you want to take an iron supplement to prevent anemia, choose the amount that provides the RDA for your age and sex. Ferroiis sulfate is the most absorbable supplement available, and its absorption is increased by taking it at •• least one hour before a meal. Tea and coffee may inhibit its absorption. Do not be alarmed if bowel movements turn black after beginning to take iron supplements. It is important to remember when taking iron supplements to take doses of iron no larger than the RDA without consulting a physician to first determine the cause of the symptoms. Some people suffer from toxic effects of too much iron. '
The recipes that follow are designed to supplement an iron-conscious diet. None will exclusive^ provide the required daily amount. •
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