Tag: Iron in food

According to the World Health Organization, iron deficiency is one of the most common nutritional deficiencies globally, affecting a large percentage of the population. So, can we see iron in food? Surprisingly, for some processed foods like fortified cereals, the answer is yes, with the help of a magnet.

Studies have shown that cooking in cast iron cookware can increase the dietary iron content of food by up to 16%. This phenomenon has led many to wonder: does cooking with cast iron really put iron into your food?

According to USDA data, a full cup of cornstarch (128 grams) contains a minimal amount of iron, approximately 0.6 mg. This translates to a very small percentage of the Daily Value, making the answer to 'is there iron in cornstarch?' technically yes, but practically negligible, especially given typical serving sizes.

The body absorbs only 2–10% of non-heme iron from plant-based foods, while absorbing up to 30% of heme iron from meat, fish, and poultry. This variance highlights the importance of knowing how to find out how much iron is in food to properly manage your intake and ensure optimal absorption.

According to a study published in the *Journal of the American Dietetic Association*, cooking with cast iron can significantly increase the iron content of food, especially acidic dishes. This raises a critical question for many home cooks: does cast iron leave iron in your food, and is this a good thing? The short answer is yes, but the amount and the health impact depend on several factors, including the type of food and the pan's condition.