In the human organism there is about 4 g of iron, of which the greater part is in the blood, constituting the circulating iron. There is also reserve iron, which is stored in the liver, spleen and bone marrow. Iron is an essential component of hemoglobin and, as such, acts as a carrier of oxygen in the blood; in addition, it is a constituent of enzymes, having an important role in cellular oxidations. Its deficiency causes anemia.
It is estimated that the adult needs 8 mg of iron per day; giving a further 50% as a safety factor, the 12 mg share is established.
Food rich in iron: oats, Brazil nut, coconut, white beans, molasses, egg, soy, wheat, uvaia.