Iron is best known for the part it plays in helping red blood cells transport oxygen around the body as an essential element in haemoglobin. Indeed, almost two thirds of all the body’s iron is found in the blood.

Pregnancy uses so much of the body’s reserves of iron, it’s important to make sure you have enough iron rich foods each day.  The Recommended Dietary Intake (RDI) for iron for pregnant women is 27mg per day.

Red meat is the best source of iron, as well as also being a good source of protein and zinc. Chicken and fish also contain iron, but not as much as read meat. Plant sources of iron include green leafy vegetables, legumes and fortified breakfast cereals, however the type of iron in these foods is less easily absorbed than that found in animal foods.

Adding a glass of fruit juice or combining your meal with vitamin C rich foods (eg. broccoli, tomato, capsicum) helps increase the amount of iron absorbed by the body. In contrast, tea, coffee and unprocessed bran can inhibit iron absorption.  Speak to your Doctor or Dietitian if you think you may not be getting enough iron.