Iron is a mineral which is important for the development of hemoglobin. Hemoglobin is needed for oxygen transport in the blood and for metabolism. Iron in food comes in two forms: heme iron and non-heme iron. Heme iron is found in animal products and non-heme iron in vegetable products.


Iron is mainly found in beef, lamb, fish, potatoes, legumes, vegetables, fruits, whole wheat bread, nuts and seeds.



In case of a shortage of iron, symptoms like dizziness and impaired concentration can occur. An obvious iron shortage leads to anemia.


An excessive iron content in the body can lead to chronic fatigue or damage to organs, such as the liver, intestines and heart. People with the genetic disorder hemochromatosis can easily take too much iron.