Question

97. Iron is needed to form the protein __________________ in red blood cells, which transports oxygen in the blood.
98. What is heme iron? What foods provide it?
99. What is nonheme iron? What foods provide it?

100. Which form of iron is absorbed the best (heme iron or nonheme iron)?

101. The MFP factor in meat increases the absorption of _____________________.

102. What water soluble vitamin increases the absorption of nonheme iron?

Answer 1

Ans) 97) Hemoglobin.

Explaination:

Hemoglobin, also spelled haemoglobin, iron-containing protein in the blood of many animals—in the red blood cells (erythrocytes) of vertebrates—that transports oxygen to the tissues.

98) Heme iron is not chelated and precipitated by numerous dietary constituent that render nonheme iron nonabsorbable (see the image below), such as phytates, phosphates, tannates, oxalates, and carbonates. Heme is maintained soluble and available for absorption by globin degradation products produced by pancreatic enzymes. Heme iron and nonheme iron are absorbed into the enterocyte noncompetitively.

The two forms of dietary iron are Heme Iron and Non-Heme Iron: Heme iron is found only in meat, poultry, seafood, and fish, so heme iron is the type of iron that comes from animal proteins in our diet.

99) Non-heme iron, by contrast, is found in plant-based foods like grains, beans, vegetables, fruits, nuts, and seeds.

10) Heme iron is more easily absorbed and is therefore a large source of dietary iron for people both with and without hemochromatosis. Non-heme iron is usually less readily absorbed than heme iron.