Iron is found in the body chiefly in the red coloring or hemoglobin of the blood. In this form it acts as an oxygen carrier, carrying oxygen from the lungs to all parts of the body. A deficiency of iron in the diet brings on anemia and other diseases of deficient oxidation. Chlorophyll grains in plants cannot be produced without iron. If plants are grown in solutions free from iron, the leaves are colorless, but become green when iron salts are added.

Iron is found as a constituent part of protein. Milk contains less iron than any other food, as the young animal is born with about three times more iron than is needed for its immediate use. Children kept too long on a milk diet become anemic.

The iron in cereals lies in and near the outer coats or bran. Entire wheat flour is thus much richer in iron than is fine white flour. The human body readily assimilates organic iron or that found in plant foods and meats, but the value of medicinal iron tonics is doubtful, as inorganic iron does not assimilate readily, if at all. The iron in eggs and vegetables is probably assimilated to better advantage than that in meats. Herbivorous animals are less liable to anemia than are carnivorous animals.

Iron In Typical Food Materials (H. C. Sherman)

Amount Of Iron

Food in 100 Grams

Fresh Substance

Beefsteak, all lean........... 3.85 mm.

Beefsteak, medium fat.......... 2.2

Eggs................ 3.0

Milk, whole.............. 0.24

Milk, skimmed............. 0.25

Cream (18.5% fat)........... 0.20

Cornmeal.............. 1.15

Oatmeal............... 3.7

Rice, polished............. 0.7

Wheat flour.............. 1.5

Wheat entire grain........... 5.2

Beans, lima, dried........... 7.2

Beans, navy, dried........... 6.7

Beans, string, fresh........... 1.6

Cabbage............... 0.9

Corn, sweet.............. 0.8

Peas, dried.............. 5.6

Potatoes............... 1.2

Spinach............... 3.8

Turnips............... 0.6

Apples............... 0.3

Prunes............... 2.9

Raisins............... 3.6