Abstract:Iron deficiency anemia is widely spread throughout the world both in developing as well as developed countries irrespective of age and gender. There is a strong relationship between dietary intake and the nutritive status of a body. Maintaining a balanced diet having a standard iron (Fe) level and high bioavailability is challenging. Dietary source of good quality and quantity of iron is red meat from bovine, camel, goat, sheep, poultry, egg, quail, turkey, rabbit, fish, oysters, clams, prawns, shrimps, algae,… Show more
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