The most abundant source of iron is

RRB Staff Nurse Jaipur-6th June 2018

Applied Nutrition & Dietetics

Easy

Appeared in: RRB Staff Nurse Jaipur-6th June 2018

Explanation

Green leafy vegetables are a very rich source of non-heme iron, with some sources indicating a concentration as high as 20 mg per 100g.
While the iron in vegetables (non-heme) is less bioavailable than that from animal sources (heme), their high concentration makes them a significant dietary source.
Compared to other options like beans (pulses, ~10 mg/100g) and milk (very poor source), green vegetables are presented as a more abundant source in terms of sheer quantity of the mineral.

Option A: Milk and milk products are notoriously poor sources of iron, containing less than 0.1 mg per 100 mL. Relying on milk for iron would lead to deficiency.
Option C: While egg yolks do contain iron, the overall amount is moderate, not abundant. Furthermore, some compounds in eggs can inhibit the absorption of non-heme iron from other foods eaten in the same meal.
Option D: Beans (legumes/pulses) are a good source of iron, with about 10 mg per 100g. However, nutritional data suggests that certain green leafy vegetables can have a higher concentration of iron.

Visual 1: Infographic: Chart comparing the iron content (mg per 100g) of various foods, including leafy greens, beans, red meat, and milk, to visually demonstrate the differences.
Visual 2: Diagram: Illustration showing the difference between heme iron (from animal sources) and non-heme iron (from plant sources) and the factors that affect their absorption in the gut (e.g., Vitamin C enhances, phytates inhibit).

Clinical Relevance

Nursing practice connection: This is primarily an exam-oriented knowledge point with limited direct bedside application, so retain Dietary sources of Iron as background academic context rather than a clinical decision trigger.
Nurses must educate patients with iron-deficiency anemia about rich dietary sources. It's crucial to explain that Vitamin C (e.g., from citrus fruits) enhances non-heme iron absorption, so pairing green vegetables with a source of Vitamin C is beneficial.
Patient counseling should include advice to avoid consuming iron-rich meals with inhibitors like tea, coffee, or high-calcium foods (like milk), which decrease iron absorption.
What if? If a patient is a strict vegan with iron-deficiency anemia, the nurse's primary recommendation would focus on combining iron-rich plant sources like lentils, beans, and spinach with a reliable source of Vitamin C at every meal to maximize absorption.

How to Approach the Question

First, identify the core of the question: it asks for the 'most abundant' source of iron among the given options.
Recall or look up the relative iron content of the food categories listed: Milk, Green vegetables, Eggs, and Beans.
Eliminate options known to be poor sources. Milk is widely known to be very low in iron.
Compare the remaining options. Green vegetables, eggs, and beans are all known to contain iron. The task is to determine which is 'most abundant'.
Rely on typical nutritional data. Green leafy vegetables are often cited as having a very high concentration of iron, even if bioavailability varies. Beans are also excellent sources. Between the two, green vegetables are often listed with higher potential iron content per 100g.
Select the option with the highest concentration of the nutrient as the 'most abundant' source.

Concept Tested & Keywords

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