Food sources of iron (iron-rich foods) ...

• Main Authors: Samadi Foroushani, Sadegh, Forouzesh, Abed
• Format: Still Image
• Language: unknown
• Published: figshare 2023
• Subjects: Food nutritional balance; Food chemistry and food sensory science; Food sciences not elsewhere classified; Public health nutrition; Nutrition and dietetics not elsewhere classified; Sport and exercise nutrition; Nutrigenomics and personalised nutrition; Indian; Alaska; walrus*
• Online Access: https://dx.doi.org/10.6084/m9.figshare.24291226; https://figshare.com/articles/figure/Food_sources_of_iron_iron-rich_foods_/24291226

About 96.8% of foods contained iron. On the basis of the proposed method, the average (%) of foods containing appropriate iron levels in food groups was 22.12%, of which 13.69% was the average of iron source (good source of iron) foods, and 8.43% was the average of high iron (excellent source of iron) foods. Breakfast cereals with 78.63%, beef products with 68.78%, baby foods with 50.41%, legumes and legume products with 46.17%, American Indian/Alaska Native foods with 41.79%, lamb, veal, and game products with 34.63%, and meals, entrees, and side dishes with 31.82% had the highest averages of foods containing appropriate iron levels. Foods containing appropriate iron levels were not found in two food groups (fats and oils; spices and herbs) and were very few in three food groups (sweets; dairy and egg products; pork products).The highest amounts of iron were found in spleen, liver (except lingcod liver), whale meat, breakfast cereal (iron-fortified), tunicate, seal meat, lungs, cockles, walrus meat, sea ...