Vitamins and minerals are called micronutrients. Are needed in much smaller amounts than protein, fat and carbohydrates, but are essential for good nutrition. They help the body to function properly and maintain health. Some minerals are also part of the body tissues, eg bones and teeth contain calcium and fluoride and the blood contains iron.
Iron is an important component of red blood cells and is necessary for the proper functioning of all body cells. Anemia due to iron deficiency is the most widespread nutritional problem in the world. Anemia can be very serious in children and women of reproductive age, especially during pregnancy, but also affects men and older women. May cause lethargy (reduced ability to work), learning disabilities, impaired growth and development, increased morbidity (people get sick more easily) and maternal mortality, especially during childbirth. The best sources of iron are meat, fish, poultry, liver and other organ meats. The legumes, green leafy vegetables and dark dried fruit also contains iron, but the body does not absorb iron as well as existing plants that contained in animal products. Increasing intake of vitamin C with green leafy vegetables containing iron helps the body better absorb and use this mineral in greater quantity.
