Share this page

Health Library

Image for iron
Many people, especially women of childbearing age, infants, and pregnant women, may not take in as much iron as they need. However, there are many good food sources of iron to choose from. If your doctor advises you to increase your iron intake, consult the chart below to determine how much you need, and read on for some suggestions to meet those needs.

Here's Why:

Your blood depends on iron to help it carry oxygen through the body. In some cases, anemia is caused by a lack of iron in the diet. Iron also helps your body to fight infection and to make collagen, the major protein that makes up connective tissue, cartilage, and bone. Other medical conditions may be worsened if you do not have enough iron.

Recommended Intake:
Age GroupRDA (mg/day)
MaleFemale
0-6 months No RDA;
AI = 0.27
No RDA;
AI = 0.27
7-12 months1111
1-3 years77
4-8 years1010
9-13 years88
14-18 years1115
19-50 years818
51+ years88
Pregnancyn/a27
Lactation, < 18 yearsn/a10
Lactation, 19-50 yearsn/a9

Note: RDA=Recommended Daily Allowance in milligrams per day; AI=Adequate Intake

Here's How:

Iron exists in 2 forms—heme and nonheme. Heme iron is part of the hemoglobin and myoglobin molecules in animal tissues. It is found in meat and other animal sources. About 40% of the iron in meat is in the heme form. Nonheme iron comes from animal tissues other than hemoglobin and myoglobin and from plant tissues. It is found in meats, eggs, milk, vegetables, grains, and other plant foods. The body absorbs heme iron much more efficiently than nonheme iron.

Food Sources of Mostly Heme Iron (Contain Some Nonheme As Well)

FoodServing size Iron content
(mg)
Liver, giblets, cooked3 ounces10.2
Oysters6 medium5.0
Beef liver3 ounces5.0
Beef, lean only, braised3 ounces2.0
Turkey, dark meat, roasted3 ounces2.0
Beef, ground, 85% lean3 ounces2.2
Turkey, light meat, roasted3 ounces1.0
Chicken, dark meat only, roasted3 ounces1.1
Tuna, fresh yellowfin, cooked, dry heat3 ounces1.0
Chicken, breast, roasted3 ounces1.0
Halibut, cooked, dry heat3 ounces0.2
Pork, loin, broiled3 ounces0.7
Tuna, white, canned in water3 ounces1.3
Shrimp, cooked8 large1.4

Food Sources of Nonheme Iron

FoodServing size Iron content
(mg)
Breakfast cereal, 100% iron fortified¾ cup18
Black-strap molasses1 tablespoon3.5
Spinach, canned½ cup3.2
Spinach, fresh, boiled½ cup3.0
Red kidney beans, canned½ cup2.0
Lima beans, cooked1 cup4.5
Chickpeas, boiled½ cup2.0
Green peas, boiled½ cup1.0
Raisins, seedless¼ cup1.0
Pinto beans, boiled1 cup3.6
Whole-wheat bread1 slice1.0
Tofu, raw, firm1/3 cup2.1
White bread, made with enriched flour1 slice1.0
Lentils, boiled1 cup6.6
Tips For Increasing Your Iron Intake

The amount of iron your body absorbs varies depending on several factors. For example, your body will absorb more iron from foods when your iron stores are low and will absorb less when stores are sufficient. In addition, certain dietary factors affect absorption:

  • Heme iron is absorbed more efficiently than nonheme iron.
  • Heme iron enhances the absorption of nonheme iron.
  • Vitamin C enhances the absorption of nonheme iron when eaten at the same meal.
  • Some substances decrease the absorption of nonheme iron. (Consuming heme iron and/or vitamin C with nonheme can help compensate for these decreases.)
    • Oxalic acid, found in spinach and chocolate—However, oxalic acid is broken down with cooking.
    • Phytic acid, found in wheat bran and beans (legumes)
    • Tannins, found in tea
    • Polyphenols, found in coffee
    • Calcium carbonate supplements

To increase your intake and absorption of dietary iron, try the following:

  • Combine heme and nonheme sources of iron.
  • Eat foods rich in vitamin C with nonheme iron sources. Good sources of vitamin C include:
    • Bell peppers
    • Papayas
    • Oranges and orange juice
    • Broccoli
    • Strawberries
    • Grapefruit
    • Cantaloupe
    • Tomatoes and tomato juice
    • Potatoes
    • Cabbage
    • Spinach and collard greens
  • If you drink coffee or tea, do so between meals rather than with a meal.
  • Cook acidic foods in cast iron pots. This can increase iron content up to 30 times.

RESOURCES:

Eat Right—Academy of Nutrition and Dietetics
http://www.eatright.org

The Vegetarian Resource Group
http://www.vrg.org

CANADIAN RESOURCES:

Dietitians of Canada
http://www.dietitians.ca

Health Canada
http://www.hc-sc.gc.ca

References:

Iron. Office of Dietary Supplements website. Available at: http://ods.od.nih.gov/factsheets/Iron-HealthProfessional. Updated February 11, 2016. Accessed April 5, 2016.

Iron. Oregon State University Linus Pauling Institute website. Available at: http://lpi.oregonstate.edu/mic/minerals/iron. Updated August 2009. Accessed April 5, 2016.

Iron deficiency anemia in adults. EBSCO DynaMed website. Available at: http://www.ebscohost.com/dynamed. Updated April 4, 2016. Accessed April 5, 2016.

Zijp IM, Korver O, Tijburg LB. Effect of tea and other dietary factors on iron absorption. Crit Rev Food Sci Nutr. 2000;40(5):371-398.



Last reviewed April 2016 by Michael Woods, MD

Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.

Baptist Flame

Baptist Medical Center Leake

1-800-948-6262

Find A Doctor

Services

Locations

Baptist Medical Clinic

Patients & Visitors

Learn

Contact Us

Physician Tools

Careers at Baptist

Employee Links

Online Services

At Baptist Health Systems

At Baptist Medical Center

close ×