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Iron is ingested under dietary or pharmacological forms. Dietary sources of Iron can be classified as a) food sources and b) fortified foods. Food sources: The amount of Iron varies widely between foods. Iron exists in food under two forms, heme and non heme iron. They are not only different in terms of their sources, but also in terms of bioavailability. Heme iron (a higher bioavailable form) is present in meat as hemoglobin or mioglobin, while non heme iron is present in vegetables in a lower amount, in dairy products in middle and in meat in a higher amount. Fortified foods: It will be discussed later