Vegetal Sources of Iron

Abstract

Iron deficiency anemia is a global public health problem. According to the World Health Organization, anemia affects 1620 million of people worldwide, which corresponds to 28% of the population. Fifty percent of the anemia cases are attributed to low iron intake. Among the main sources of iron from vegetable origin are legumes, such as beans, lentils, soybeans, lupin, some vegetables such as spinach, and some dehydrated fruits. Non- hemic iron is mainly from legumes and is the most important source of this mineral in the diet of developing countries’ population, but its bioavailability is very variable. Consequently, the fortification of foods with high and cheap iron sources is a practical way to prevent its deficiency. Some studies have shown that the roots of some legumes, especially nitrogen fixers, accumulate a significant amount of iron mainly in the nodule proteins. The purpose of this chapter is to present the current knowledge of novel sources of plant-based hemic iron with a high bioavailability to be used in food fortification.