Mineral Iron.docx

2 Pages
Unlock Document

Western University
Foods and Nutrition
Foods and Nutrition 1021
Doug Hazlewood

Iron What is iron? Iron is one of the most abundant metals found on earth; it is essential to most life forms and to normal human physiology. In humans, iron is an essential component of proteins involved in oxygen transport. It is also essential for the regulation of cell growth and differentiation. Where in our body is iron found? Almost two-thirds of iron in the human body is found in hemoglobin, the protein in red blood cells that carries oxygen to the tissues. Smaller amounts of iron are found in myoglobin, a protein that helps supply oxygen to a muscle, and in enzymes that assist biochemical reactions. Iron is also found in proteins that store iron for future needs and that transport iron in the blood. What foods contain iron? There are two forms of dietary iron: heme and nonheme. Heme iron is derived from hemoglobin, it is found in animal foods that originally contained hemoglobin, such as red meats, fish and poultry. Nonheme iron is found in plant foods such as lentils and beans. This is the form of iron added to iron-fortified and iron-enriched foods. Heme Nonheme Red meats Beans Fish Lentils Poultry Seaweed What are the advantages of iron? Iron
More Less

Related notes for Foods and Nutrition 1021

Log In


Don't have an account?

Join OneClass

Access over 10 million pages of study
documents for 1.3 million courses.

Sign up

Join to view


By registering, I agree to the Terms and Privacy Policies
Already have an account?
Just a few more details

So we can recommend you notes for your school.

Reset Password

Please enter below the email address you registered with and we will send you a link to reset your password.

Add your courses

Get notes from the top students in your class.