Iron Is A Metallic

Iron is a metallic element that occurs in the heme of hemoglobin, myoglobin, transferrin, ferritin, and iron-containing porphyrins, and is an essential component of enzymes such as catalase, peroxidase, and the various cytochromes. Its salts are used medicinally. Non-heme iron derives itself from plant and animal tissues and from hemoglobin and myoglobin.

Iron deficiency can result in anemia. Iron supplements form an important part of the diet in women during the pregnancy period. It is for a fact that the iron stores could be stabilized in the body easily by ingesting meat products than the vegetables, but still there are a lot number of iron resources than one could imagine in the vegan part too.

Natural dietary sources of heme iron would include beef, meat, fish, poultry, liver, eggs, pork, red meat, and turkey. To see it in a vegetarian way, non-heme iron would include whole meal breads, apricots, kidney beans, and spinach. Other sources of iron would include fortified greens, tomato, potato, green and red chillies, fortified breads, cereals, beans, and legumes. The following have the much-needed iron extracts to fill the iron reserves in human body and they include shellfish, shrimp, clams, mussels, oysters, lean meats, beef, and liver, ready-to-eat cereals with added iron, turkey dark meat, sardines, cooked dry beans, pinto beans, peas, black-eyed peas, seaweed, dried fruits, pulses, wheat germ, bran, yeast, nuts, seeds, parsley, molasses, jaggery, and enriched and whole grain breads.