The ionisable and available iron in foods

Abstract

It lies bccii known for a long tiiiic that both o r p i i c and inorganic coinpounds of iroii wcrc to bc fount1 in nnqurc and Biingc (1585) thought thnt i t WIS tlic orgnnic iron in food which was thc inore v:ilunble fraction. Sonic of the orgunic iron, both of plnnts i l l i l l nnininls, howcwr, hns now bccn shown to bc in tlre form of hmniatin-like conipouuds which :ire not nbsorbctl 11s such rind froni