Quinoa Iron

Quinoa is known for being rich in nutrients, most notably all nine essential amino acids. However, this famous pseudograin is also an excellent source of vitamins and minerals, including iron.

What Is Iron?

Iron is a very important mineral that helps red blood cells carry and distribute oxygen to all parts of the body. It is also necessary for producing adenosine triphosphate, one of the body's major energy sources. When consumed in excess, iron is typically stored in the liver, bone marrow, spleen, and muscles.

The recommended daily iron intake for a healthy, non-vegetarian adult male between 19 and 50 years old is eight milligrams, while the daily recommended intake amount for a premenopausal female of the same age is 18 milligrams.¹

Iron deficiency is actually very common, with approximately 80% of the world population experiencing deficiency of this mineral to different degrees. However, only approximately 30% of iron-deficient people can be considered to have anemia. 

Less common is having elevated levels of iron in the body. This condition is called hemochromatosis and can contribute to liver damage, skin discoloration, and diabetes. Unlike some nutrients, iron is not excreted from the body, but rather stored away. For that reason, you should not take iron supplements without first consulting your doctor.

Iron in Quinoa

Quinoa is an excellent source of iron, containing approximately 2.76 milligrams per one cup (185g) of cooked quinoa.²

This is a very high level of iron compared to most grains, such as wheat, other vegetables, such as spinach, and even red meat, which is oftentimes considered the superior iron source. It should be noted that prolonged exposure to heat, such as cooking, will reduce the iron content of many foods.

However, despite the fact that quinoa is high in iron, a study published in The American Journal of Clinical Nutrition showed that this pseudo-cereal has a modestly lower iron absorption rate when compared to other cereals due its elevated content of phytate, which binds to minerals before they are properly digested, thus inhibiting their absorption.³

AS LITTLE AS 5-10 MG OF PHYTATE MAY INHIBIT IRON ABSORPTION BY 50%.

Another study published in the Journal of Science and Food Agriculture (2010) examined the effects of roasting and boiling on the diffusion of minerals, including iron in quinoa. The study found that boiling and roasting did not have a significant effect on the distribution of quinoa's minerals in the body.⁴

Moreover, the effects of processing on the solubility of quinoa's iron were also assessed in a study. While results demonstrated that iron solubility was not affected by cooking quinoa, it increased dramatically after soaking, germination, and fermentation.⁵

IN ORDER TO INCREASE IRON ABSORPTION, STUDIES SUPPORT THE CONSUMPTION OF SOAKED AND FERMENTED RAW QUINOA SEEDS.

Although it is clear that quinoa contains higher levels of iron than many other food sources, including true cereal grains, it has been observed that the rate of absorption of this mineral varies based on the way quinoa seeds are consumed. Although more research is needed to truly understand the behavior of iron in quinoa, this pseudograin makes for a great addition to a healthy diet thanks to its overall nutritional value.