Pork Lamb Chicken Turkey Liver (except fish liver)

Seafood

Fish Mussels Shellfish

Vegetables

Greens, all kinds Tofu Broccoli Sweet Peas Brussel Sprouts Kale Bean Sprouts Tomatoes Lima Beans Potatoes Green Beans Corn Beets Cabbage

NUTRITIONAL DEFICIENCY

WITH BLOOD LOSS

such as transferrin and ferritin carry iron. Certain conditions are associated with high levels of iron and hemoglobin Iron in the Body Iron binds to oxygen in red blood cells to transport the oxygen from the lungs to the rest of the body. It also helps cells to grow and perform specific functions.
Hemoglobin in the Body. Hemoglobin is a protein inside red blood cells that carries about two-thirds of the iron in the body. It is synthesized in the red blood cells during their development in the bone marrow. The red cells along with their hemoglobin leave the bone marrow and enter the blood. When they reach the lungs, oxygen enters the red cells and binds to the iron atoms bound to hemoglobin. Levels of hemoglobin vary with disorders affecting red blood cells.

Iron is an essential element for blood production. About 70 percent of your body's iron is found in the red blood cells of your blood called hemoglobin and in muscle cells called myoglobin. Hemoglobin is essential for transferring oxygen in your blood from the lungs to the tissues. Myoglobin, in muscle cells, accepts, stores, transports and releases oxygen. About 6 percent of body iron is a component of certain proteins, essential for respiration and energy metabolism, and as a component of enzymes involved in the synthesis of collagen and some neurotransmitters. Iron also is needed for proper immune function. About 25 percent of the iron in the body is stored as ferritin, found in cells and circulates in the blood. The average adult male has about 1,000 mg of stored iron (enough for about three years), whereas women on average have only about 300 mg (enough for about six months). When iron intake is chronically low, stores can become depleted, decreasing hemoglobin levels. When iron stores are exhausted, the condition is called iron depletion. Further decreases may be called irondeficient erythropoiesis and still further decreases produce iron deficiency anemia. Blood loss is the most common cause of iron deficiency. In men and postmenopausal women, iron deficiency is almost always the result of gastrointestinal blood loss. In menstruating women, genitourinary blood loss often accounts for increased iron requirements. Oral contraceptives tend to decrease menstrual blood loss, whereas intrauterine devices tend to increase menstrual bleeding. Other causes of genitourinary bleeding and respiratory tract bleeding also increase iron requirements. Some foods rich in iron include:

Iron
A mineral found mostly in red blood cells, also known as erythrocytes. These are the most common blood cells in the bloodstream. Blood also contains white cells, or leukocytes, which are part of the immune system, platelets involved in healing, and a variety of proteins. Some of these proteins,

Hemoglobin and Functions of Iron

Meat and Poultry

Lean beef Veal