According to Dr. Mary Cushman, associate professor of medicine and pathology at the University of Vermont, iron deficiency is the most common. Those at highest risk include infants, teenage girls, pregnant women and the elderly. Iron is a mineral necessary for the formation of hemoglobin, which carries oxygen in the blood, and myoglobin, which carries oxygen in muscle tissue.
In general, dietary iron is absorbed poorly.
Plant sources include dried fruits, leafy green vegetables, nuts, legumes and whole-grain products."
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