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IRON

•  Available in two forms—HEAM IRON, NON HEAM IRON

•  Sources of HAEM IRON—animal sources

•  Liver, meat, poultry, and fish

•  Iron content of milk is low in all mammalian species

•  Sources of NON HAEM IRON—vegetable sources

•  Cereals, green leafy vegetables, legumes, nuts

•  oil seeds, jiggery, and dried fruits

•  Milk, eggs, tea—INHIBIT iron absorption

•  Significant amounts of iron may be derived from cooking in iron vessels

 

 
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