食品中铁的含量因品种和产地不同而有较大的差异,一般以血红素铁和非血红素铁两种形式存在。人体自出生后4个月起就依靠食品供给的铁来满足自身的需要,这种需要能得到较好的满足取决于三个因素:食品中铁含量、人体对铁的吸收利用及机体本身状态。当机体可利用铁量不足时,可表现为缺铁性贫血。 Iron content in food due to different species and origin have a greater difference, the general heme iron and non-heme iron in two forms. Since the human body relied on food-supplied iron for its own needs four months after birth, the need to be better satisfied depends on three factors: the amount of iron in the food, the absorption and utilization of iron by the body, and the state of the body itself. When the body can use less iron, can be expressed as iron deficiency anemia.