Vol. 6, Issue 9, Part E (2020)

Abstract
Iron deficiency is a concern in both developing and developed countries; Children, adolescent and pregnant, womans are particularly vulnerable. Dietary factors play a role in the development of iron deficiency and subsequent development of iron deficiency anemia. Dietary factors including ascorbic acid and an elusive factor in animal protein foods (meat; fish and poultry) enhance iron absorption; while phytic acid; soya protein; calcium and polyphenols inhibit iron absorption ^[1]. The aim of this review to discuss the various iron rich foods available with their iron value and bio availability of iron and how to improve the bioavailability of iron in plant foods.