NUTR 1010 Lecture Notes - Lecture 26: Heme, Myoglobin, Ferritin
Document Summary
Sources and types of iron in the diet. Iron is a component of the protein which binds and transports oxygen in the bloodstream. Which protein is being described: ferritin, hematocrit, hemoglobin, myoglobin. A trace mineral (the opposite of a major mineral). Heme in meat, poultry, fish, and seafood. Iron is in a heme molecule in hemoglobin (4 hemes) or myoglobin (1 heme) 70% of our body"s iron is in hemoglobin. Non-heme in beans, lentils, whole grains (i. e. whole wheat and brown rice), dried fruits, and some vegetables (i. e. spinach and broccoli); iron added to flour or breakfast cereals (fortification) Getting the most out of non-heme iron (applies to all sources of iron) Vit. c enhances the absorption of iron. Phytates (whole grains, beans/legumes, nuts, and seeds) This is why vegans or vegetarians may have trouble getting enough iron. Your body can"t make hemoglobin without iron.
