Iron is the most common trace element in the body. It is needed for the transport of oxygen and its storage. Muscle performance is also dependent on sufficient iron intake, as is the immune system. Iron deficiency is often noticeable through fatigue.
Iron from meat is absorbed much better at a rate of 23 to 35 % than iron from plants, of which only 3 to 8 % is utilised. Legumes, beans and nuts, for example, contain significant amounts of iron. With 5.4 mg iron / 100 g, oat flakes are also one of the foods with a significant iron content. If they are consumed together with foods containing vitamin C, such as fresh fruit or orange juice, the iron can be absorbed particularly well by the body.
