Iron is needed for hemoglobin synthesis and body defense. Iron deficiency is common especially in women and in children. Deficiency of iron leads to anemia. Iron deficiency during pregnancy increases maternal mortality and low birth weight in infants. In children it increases susceptibility to infection. Iron bioavailability is poor from plant foods comparatively to animal foods. Vitamin C rich fruits improve the iron absorption such as Alma, oranges, guava. Beverages like tea bind dietary iron and make it unavailable. Hence they should be avoided before, during and soon after a meal.
Some of the iron rich foods are green leafy vegetables, citrus fruits, ragi, fish, meat and poultry.
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