Iron contributes to
- normal energy-yielding metabolism
- the normal function of the immune system
- the reduction of tiredness and fatigue
- the formation of red blood cells and haemoglobin
- normal oxygen transport in the body
- normal cognitive function
- normal cognitive development of children
- and has a role in the process of cell division
NRV*: 14 mg
Quantity**: approx. 700 g meat (2 – 3 portions), 88 g wheat bran or 100 g soy flour.
Info: Iron from animal products is better absorbed. Vitamin C increases iron absorption. Women and adolescents have a higher need of iron than men; the recommended daily amount of iron for men is 10 mg.
*NRV (Nutrient Reference Value) according to Regulation (EU) 1169/2011
**Food quantity based on the NRV per day