Foods Containing Iron
(Written for "The Listener" by DR. MURIEL BELL, Nutritionist to the Department of Health)
S stated in the previous article, iron in foodstuffs may be either "available" or "non-available." The following list is a tentative one, giving values for available iron as far as our methods to date will allow. The foodstuffs are put down in amounts that might form part of one day’s dietary. If we were to make an alternative list in which we ranked foods for their weekly contributions, we would find that the first four foodstuffs on the list below would have to take a lower place, on account of the infrequency with which we are able to purchase them. Probably bread and potatoes would then stand highest on the list, and in peacetime eggs.
Food Liver pie Kidney .... Heart Oysters Wholemeal ead; Egg Spinach Oatmeal Potatoes. .... Peas Bread, white Prunes Rabbit Wheat germ Tripe Sweetbreads _ Chicken Brains ae Meat (lean) Dates pete Cocoa oe Apricot wa. Raisins Orange juice Marmite PrRWOrFrFAN WHF HAHA WURPH HE DS ° N Serving a oS. ) Mae A oz, m Qa ooo 0 Yyoz, — 2 oo VANNKD Milligrams of available Tron 5.7 4.4 2.9 2.8 2.4 1.4 1.0 1.0 1.0 1.0 1.0 1.0 0.9 0.75 0.7 0.6 0.6 0.6 0.4 0.4 0.4 0.4 0.3 0.3 0.3
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19430924.2.32.1
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New Zealand Listener, Volume 9, Issue 222, 24 September 1943, Page 18
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218Foods Containing Iron New Zealand Listener, Volume 9, Issue 222, 24 September 1943, Page 18
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