What is Whole Food Iron?

What is Dietary Iron?


Before getting into the definition of whole food iron, let’s understand the role of iron in the body. Iron is a mineral essential for many of the body’s metabolic functions. One of its main jobs is supporting hemoglobin synthesis, this is the protein inside erythrocytes or red blood cells that carries oxygen in your body. Iron is also important in muscle oxygenation as a component of myoglobin, which is a protein that is in charge of oxygen stock and distribution in muscle cells.

Besides blood and muscle oxygenation, other processes in the body rely on iron, such as DNA synthesis, cell division, production of connective tissue and neurotransmitters, and maintenance of the immune system.

In the body, around 60% of iron can be found in hemoglobin, 15 % in myoglobin and the remaining 25% portion is stored in bone marrow, spleen, and liver.  The latter is referred to as mobilizable iron stores. In normal men and women, the total amount of body iron stores is around 600 to 1000 mg and 200 to 300 mg, respectively. 


Recommended Iron Intake:


The amount of iron that your body needs daily depends on many factors, such as your age, sex, and diet. As stated by the Institute of Medicine (IOM) and the Food and Nutrition Board (FNB) the following are recommendations for iron intake:  

The daily average level of iron intake that meets the nutrient requirements, also referred as Recommended Dietary Allowance (RDA), for all age groups of men and postmenopausal women is 8 mg/day, for premenopausal women is 18 mg/day and for pregnant women is 27 mg/day. And the maximum daily iron intake unlikely to cause adverse health effects, also known as The Tolerable Upper Intake Level (UL),  for adults is 45 mg/day. 


Whole Food Iron Mineral: 


Whole food is a food that is minimally processed; the components within the food have not been extracted or purified, and do not contain preservatives. When we talk about whole food iron supplements we refer to iron that is found within the food rather than made artificially. NeuTerre™ Whole Food Iron is naturally derived by fermentation with Aspergillus oryzae, also known as Koji culture. 

Koji Minerals are whole foods recognized as traditional Asian foods.  Koji has been widely used for more than 2000 years in fermentation to produce rice vinegars, miso, amazake (rice drink), and many other applications in brewing, distilling, and baking. Koji Minerals are also generally recognized as safe (GRAS) in the USA.


One capsule of NeuTerre™ Whole Food Iron Supplement provides 18 mg of iron per day, which corresponds to 100% of the daily value of iron for women. Start your path towards a healthy diet by exploring our naturally fermented Koji-based supplements.