Why is liver a good dietary source of Iron?

Question

Hi 
I know it sucks that everyone is asking for homework answers, but really I need help. My teacher explained that already in class but I forgot it. So pls does anyone know the answer

Thanks

Anonym · Accepted Answer

Red blood cells (RBC) in human body is destroyed after every 3 or 4 months. The RBC contains haemoglobin which is made up of iron. As the RBC breaks down, the liver stores these iron molecules. Hence, liver naturally becomes a good iron source in daily diet.

protexya · Answer

Liver is a vitamin rich food, and it is packed with iron. In the early 1900s liver was prescribed as a cure for anemia, and as a supplement for pregnant ladies. Duck liver (Foie Gras) provides the most iron with 30.5mg (170% RDA) per 100g serving, or 13.4mg (75% RDA) per liver. It is followed by pork liver which contains 17.9mg (100% RDA) or 15.2mg (85% RDA) in a 3 oz serving, chicken liver (72% RDA per 100g), turkey liver (67% RDA), lamb liver (57% RDA), and beef liver (36% RDA).

Why is liver a good dietary source of Iron?

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