290x Filetype PDF File size 0.10 MB Source: health.ucdavis.edu
DAILY IRON NEEDS
Life Stage milligrams (mg)
Male & Female
6-12 mo 11
1-3 yrs 7
Iron 4-8 yrs 10
Iron 9-13 yrs 8
51 yrs & older 8
Male
Why is Iron Important? 14-18 yrs 11
Iron helps carry oxygen through your body. If your body 19 yrs & older 8
does not have enough iron, you may feel tired or weak. Female
Iron deficiency can also affect appetite, growth, and 14-18 yrs 15
19-50 yrs 18
concentration. Children who do not get enough iron may Pregnancy
also have poor brain development and get sick more often. 14-50 yrs 27
Lactation
It is important to eat iron-rich foods everyday. Use the table 14-18 yrs 10
below to help choose iron-rich foods. 19-50 yrs 9
Foods with > 2 mg Iron Foods with 1-2 mg
3 oz beef 10 medium apricots, dried
¾ c clams 3 oz poultry
3 medium oysters 1 slice whole-wheat bread
3.5 oz duck breast 2 slices white bread, enriched
3 oz liver 1 c enriched pasta or rice, cooked
1 c beans, boiled ½ c peas
1 c oatmeal, cooked 1 c kale, boiled
1 packet instant oatmeal ½ c prune juice
½ c soybeans, boiled 1 oz nuts: almond, cashew, hazelnut,
1 c spinach, cooked macadamia, peanut and pistachio
½ c raw tofu
1 c beets, canned
Tips for getting more iron
• Iron from animal sources is better absorbed by your body than iron from plant foods.
• Eat vitamin C-rich foods with high-iron foods to increase the amount of iron absorbed by your body.
Vitamin C-rich foods include: potatoes, tomatoes, broccoli, Brussels sprouts, cauliflower, cabbage,
bell peppers, oranges, cantaloupe, watermelon, kiwi, mango, papaya, grapefruit, strawberries, and fruit
juices (orange, grapefruit, lemon, and lime).
• Choose fortified or enriched grain products, which have added iron.
• Limit coffee and tea with meals as they may decrease iron absorption.
• Use cast iron skillets, pots, or pans for cooking.
• For iron supplements, check the label for the word “ferrous” (a form of iron that is better absorbed).
• Do not take iron and calcium supplements at the same time. Calcium prevents iron from being
absorbed.
Clinical Dietitians & Dietetic Interns, Food & Nutrition Services, UC Davis Medical Center (3/12)
2012 The Regents of the University of California. All Rights Reserved.
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