Dietary Herbal Supplements for Nutritional Medicine Remedies

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Iodine

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Isoleucine

Iron

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What foods are good sources of iron?

Excellent sources of iron and liver and other organ meats, extra-lean beef, dried fruits, cooked dried beans and peas, and dark green leafy vegetables.

Other good sources of iron include lime beans, legumes, prune juice, oysters, whole grain breads and cereals, tuna, green peas, strawberries, and enriched grains.

The iron in meat and poultry is in a form called heme iron, while the iron in plant foods is called non-heme iron. Heme iron is absorbed much better than non-heme iron.

Combining vitamin C-rich foods, such as orange juice, with non-heme iron foods, such as beans or dark green leafy vegetables, improves the absorption of the non-heme iron.

Cooking in cast-iron pots, especially if the food is acidic such as tomato sauce, increases the iron content of the food because the iron leaches out of the pot into the food.

Numerous compounds in foods, such as phytates in unleavened breads, oxalates in spinach, tannins in coffee and tea, and calcium in milk, interfere with the absorption of iron.