Iron Description

Iron - Iron is an essential mineral and an important component of proteins involved in oxygen transport and metabolism. Almost two-thirds of the iron in your body is found in hemoglobin, the protein in red blood cells that carries oxygen to your body’s tissues. Smaller amounts of iron are found in myoglobin, a protein that helps supply oxygen to muscle, and in enzymes that assist biochemical reactions in cells. About 15 percent of your body’s iron is stored for future needs and mobilized when dietary intake is inadequate. The remainder is in your body’s tissues as part of proteins that help your body function. Adult men and post-menopausal women lose very little iron except through bleeding. Your body usually maintains normal iron status by controlling the amount of iron absorbed from food. There are two forms of dietary iron: heme and nonheme. Iron in meat, fish, and poultry is found in a chemical structure known as heme. Heme iron is absorbed very efficiently by your body. Iron in plants is arranged in a different chemical structure called nonheme iron and is not as well absorbed. Flours, cereals, and grain products that are enriched or fortified with iron are good dietary sources of nonheme iron. The addition of iron to infant formulas, cereals, and grain products has been credited with improving the iron status of millions of infants, children, and women.