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Iron Contained in Broccoli & Cauliflower

author image Debra McKenzie
Based in Chapel Hill, N.C., Debra McKenzie has been writing since 2001. Her work has appeared in journals, including "JADA" and "Obesity Research," and in the textbook "Nutrition in the Prevention and Treatment of Disease." She holds a Master of Science in nutrition from University of Vermont and completed her dietetic internship at Meredith College.
Iron Contained in Broccoli & Cauliflower
A bowl of broccoli and cauliflower florets. Photo Credit lyulka/iStock/Getty Images

Iron is required by the human body for the transportation of oxygen, certain enzymes and proper cell growth. Deficiency results in feeling fatigued and out of breath, and impacts work performance and the immune system. Iron is available in heme form, found in animal foods, as well as non-heme -- available in plant and fortified foods. Vegetables, like broccoli and cauliflower, provide non-heme iron to the diet.

Recommended Dietary Allowance

The recommended dietary allowance of iron set by the Institute of Medicine is between 8 to 27 milligrams per day for women, depending on age, pregnancy and lactation status. Men should get between 8 to 11 milligrams per day. Women of child-bearing age have a greater need than men and post-menopausal women due to menstrual loss.

Iron in Broccoli and Cauliflower

According to the U.S. Department of Agriculture’s Nutrient Database, broccoli and cauliflower both provide some iron. A 1-cup serving of chopped, raw broccoli contains 0.66 milligrams of iron, and the same serving of cauliflower contains 0.45 milligrams.

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Nonheme Iron Availability

Two to 20 percent of nonheme iron in plant foods is absorbed by the body. Nonheme absorption is significantly impacted by other food components consumed during the meal. For example, eating meat and vitamin C with nonheme iron sources increases the amount of iron absorbed from the food. Components found in teas, bran, whole grains soybeans and legumes decrease absorption. Including vitamin C in the diet to enhance absorption is particularly important when consuming a vegan diet. A 1-cup serving of raw cauliflower contains 51.6 milligrams of vitamin C, while the same serving of raw broccoli offers 81 milligrams of vitamin C. The recommended daily intake of C is 75 milligrams per day for women, and 90 milligrams per day for men, making cauliflower and broccoli excellent sources.

Serving Suggestions

Combine broccoli and cauliflower with iron rich foods. Have a veggie omelet with chopped vegetables, or eat broccoli and cauliflower as a side dish with steak or liver. Add broccoli and cauliflower to a stir-fry with brown rice, and top it off with some cashew nuts for more iron. Do not drink black or orange pekoe tea, as per MedlinePlus.com, as there are substances in tea that can inhibit iron absorption.

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