Iron absorption hit in vegetarians

Hyderabad: Iron absorption in vegetarians is very often not complete as the green elements in leafy vegetables and others act as anti-nutrients and do not allow its complete absorption. The phytates present in the greens are a part of the food, and they interfere with the absorption of iron in the body. Due to this, nutritionists say that vegetables must be consumed with Vitamin C for better absorption of iron in the body. The various food patterns studied have made nutritionists look closely at phytates as it works as an anti-nutrient and destroys the content of iron present in vegetables. Foods high in phytate content are wheat bran, rice bran, almonds, walnuts, cashewnuts, oats, barley, rye, yeast, beans and navy beans.

Nutritionist Fathma Taher Ali said, “We have been recommending smaller portions of foods so that absorption in the body is better. The iron in beans, grains and seeds is better absorbed when the food is combined with Vitamin C in fruits and vegetables. Some iron sources like leafy greens, brocooli and tomato sauce contain vitamin C.” The tendency to have coffee and tea after food is considered anti-nutritional as it affects the absorption of iron present in the food. With the incidence of anaemia in women as high as 59 per cent, 41.8 per cent in pregnant women and 25.4 per cent in children there is a strong need to have iron-rich foods on the table.