Which is the richest source of iron?

Appeared in: SGPGI Nursing Officer-2022

Explanation

Drumstick leaves (Moringa) are exceptionally nutrient-dense and contain the highest amount of iron among the choices, with approximately 7 mg per 100g.
Green leafy vegetables are generally promoted as rich sources of non-heme iron, and drumstick leaves are a prime example.
Compared to wheat, cauliflower, and milk, drumstick provides a significantly higher quantity of iron, making it the best option for addressing iron deficiency through diet.

Option B: Cauliflower has a relatively low iron content (around 1.2 mg per 100g), making it a much poorer source compared to drumstick leaves.
Option C: Milk is a very poor source of iron (less than 0.1 mg per 100g). Furthermore, its high calcium content can inhibit the absorption of iron from other foods consumed at the same time.
Option D: While whole wheat contains a moderate amount of iron (around 3.9 mg per 100g), it is less than that in drumstick leaves. Additionally, wheat contains phytates, which are known to inhibit iron absorption.

Clinical Relevance

Nursing practice connection: This is primarily an exam-oriented knowledge point with limited direct bedside application, so retain Nutritional sources of dietary iron as background academic context rather than a clinical decision trigger.
Nurses counseling patients with iron-deficiency anemia should recommend iron-rich foods like green leafy vegetables (e.g., drumstick leaves, spinach), ragi, legumes, and jaggery.
It is crucial to educate patients on combining non-heme iron sources with Vitamin C-rich foods (like amla, lemon, guava) to enhance absorption.
Patients should be advised to avoid consuming tea, coffee, and calcium-rich foods (like milk) along with their iron-rich meals, as they inhibit absorption.

How to Approach the Question

Identify the core of the question, which asks to identify the 'richest source' of a specific nutrient (iron) from a list of foods.
This is a factual recall question. Access your knowledge of the nutritional content of common foods.
Compare the relative iron content of the four options: Drumstick (a leafy green), Cauliflower (a vegetable), Milk (a dairy product), and Wheat (a cereal).
Recall that green leafy vegetables are generally high in iron, while milk is famously poor in iron.
Eliminate the options with low iron content (Milk, Cauliflower).
Compare the remaining options (Drumstick and Wheat). Drumstick leaves are known to be more concentrated sources of iron than wheat, which also contains absorption inhibitors.

Concept Tested & Keywords

QDMDpkx5erxm7f5awB2RKQ

E6 Textbook of Biochemistry for medical StudentsDM Vasudevan Part 2 — Subpart A (pp 1-239 of 478) p. 169-171

E6 Nutrition Kumud Khanna 2e pp. 426-428, 30-32

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