subject: Uses Of Iron As Per Scientific Evidence [print this page] Iron is a component of proteins which transports oxygen. It is an essential mineral which helps in metabolism. 15 % of the total is stored for future needs and is used when the intake is not adequate. The iron status is normally maintained by our body which we get from food. There are two types of dietary iron and they are heme and non-heme. Heme is absorbed well as compared to non-heme. Sources of heme are meat, fish and poultry and sources of non-heme are lentils, beans, flours, cereals and grains. Other sources include:
-> Leafy vegetables, peas and asparagus.
-> Fruits like strawberry, nuts and dry fruits.
-> Lean red meats including beef, pork and lamb.
-> Chicken.
-> Seafood such as oysters, clams, tuna, salmon, and shrimp.
-> Beans like kidney beans , black beans, soy beans and lentils.
-> Whole grains.
-> Cereals, breads, rice, and pasta.
-> Greens like collard greens, mustard greens, turnip greens and spinach.
-> Tofu.
-> Vegetables like broccoli, asparagus, parsley etc.
Following are the diseases for which it is used for treatment based on scientific evidence:
