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are good sources of iron. The iron in meat, poultry, and fish is absorbed and utilized more readily than iron in other foods. Eating some of these foods with plant food sources of iron increases the availability of iron. Also, the presence of Vitamin C in a meal increases the absorption of iron from foods.
One way to get adequate iron is to eat a variety of foods. Recent USDA surveys reveal that 75 percent of American women, 19 to 50 years of age, had iron intakes below 80 percent of the Recommended Dietary Allowances. Your local Extension Office, 675-3619, has two excellent publications, the “Iron Check List” and “What Are Good Source of Iron.” The Nutrition Facts label on food packages is another way to add up your iron intake.
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