
Educational information only. Not medical advice. See a healthcare professional before taking supplements.
Iron is an essential mineral that helps your blood carry oxygen and keeps your brain and muscles working well. Women often need more iron than men because of biological factors such as menstruation, pregnancy, and breastfeeding. In this simple guide, we explain the science and show how to get enough iron safely.
What Iron Does in the Body
- Hemoglobin & Oxygen: Iron is a core part of hemoglobin in red blood cells, transporting oxygen to every cell.
- Energy & Brain: Iron supports mitochondrial energy production and helps with focus, memory, and mood.
- Immunity: It helps immune cells fight infections.
Why Women Need More Iron
- Menstruation: Regular monthly blood loss can reduce iron stores.
- Pregnancy: Blood volume increases and the growing baby/placenta needs iron.
- Breastfeeding: Mothers use iron to make nutrient-rich milk and to recover postpartum.
How Much Iron Do You Need?
(General reference ranges; check local guidelines.)
- Teen girls (14–18): ~15 mg/day
- Women (19–50): ~18 mg/day
- Pregnancy: ~27 mg/day
- Breastfeeding: ~9–10 mg/day
- Women 51+ (post-menopause): ~8 mg/day
Types of Iron in Food
- Heme iron (better absorbed): meat, poultry, fish.
- Non-heme iron (plant sources): beans, lentils, tofu, spinach, pumpkin seeds, fortified cereals.
Improve Iron Absorption
- Boosters: Vitamin C (citrus, berries, peppers), heme iron eaten with plant iron.
- Blockers (take away from iron-rich meals): tea/coffee (tannins), high-calcium foods/supplements, phytates (in raw bran/legumes—soaking, sprouting, or cooking reduces them).
Simple Meal Ideas
- Lentil & tomato stew + lemon squeeze (vitamin C).
- Beef or chicken with sautéed spinach and bell peppers.
- Oats with raisins & strawberries; pumpkin seeds on top.
- Tofu stir-fry with broccoli and citrus dressing.
Common Signs of Low Iron
Tiredness, pale skin, shortness of breath on stairs, headaches, brittle nails, cold hands/feet, difficulty concentrating, or hair shedding. See a clinician for a blood test (ferritin, hemoglobin) rather than self-diagnosing.
Who Is at Higher Risk?
- Teens and women with heavy periods
- Pregnant/breastfeeding women
- Vegetarians/vegans without careful planning
- Endurance athletes
- People with gut conditions affecting absorption
Supplements: When & How
Only take iron supplements if your healthcare provider recommends them based on blood tests. Typical tips: start low, take with vitamin C, avoid tea/coffee around the dose, and expect possible tummy upset or constipation. Keep iron out of children's reach.
Quick Food Sources (Approximate Iron per Serving)
Food | Serving | Iron |
---|---|---|
Lentils (cooked) | 1 cup | ~6–7 mg |
Beef (cooked) | 85 g | ~2–3 mg (heme) |
Spinach (cooked) | 1/2 cup | ~3 mg |
Tofu (firm) | 1/2 cup | ~3 mg |
Pumpkin seeds | 30 g | ~2–4 mg |
Fortified cereal | 1 serving | ~4–18 mg (check label) |
Chickpeas (cooked) | 1 cup | ~4–5 mg |
Sardines | 1 can (90 g) | ~2–3 mg (heme) |
Key Takeaways
- Women often need more iron due to menstruation, pregnancy, and breastfeeding.
- Combine iron-rich foods with vitamin C; keep tea/coffee and high calcium away from iron-heavy meals.
- If you have symptoms, ask for a blood test before taking supplements.