Red Meat
Red meat is readily available source of heme iron. It is extremely nutritious because of its high content of iron, zinc, selenium, protein, folate and Vitamin B12. Studies have shown that 3.5-ounce (100-gram) serving of ground beef contains 2.7 mg of iron. Vegetarians are particularly vulnerable to iron deficiency as their diet is deficient in food sources that can provide readily absorbable heme iron. They need to supplement their diet with food sources rich in non-heme iron. Researchers have suggested that iron deficiency is very rare among people who regularly consume meat, poultry and fish. Red meat is potentially the most important food for people who are prone to anemia. Iron is stored in the body in the form of ferritin and research has shown that women who consumed red meat have high iron stores than those who took iron supplements.