Iron is a chemical element with symbol Fe (from Latin: ferrum) and atomic number 26. The body of an adult human contains about 4 grams (0.005% body weight) of iron, mostly in hemoglobin and myoglobin. These two proteins play essential roles in vertebratemetabolism, respectively oxygen transport by blood and oxygen storage in muscles. To maintain the necessary levels, human iron metabolism requires a minimum of iron in the diet. Iron in food exists as two types, heme and non-heme. Animal foods such as meat, seafood, and poultry provide both types and are better absorbed by the body. Non-heme iron is found in plant foods, such as spinach and beans, grains that are enriched, like rice and bread, and some fortified breakfast cereals. To increase the absorption of iron from plant sources, it’s recommended to eat them with meat, seafood, or poultry or a good source of vitamin C, such as citrus fruits, kiwi, strawberries or bell peppers.