Present in food in two forms: haem iron from animal sources, absorbed readily, and non-haem iron from plants, absorbed far less efficiently.
Needed for the formation of red blood cells and haemoglobin, for normal oxygen transport, and for normal cognitive function. Fatigue is the symptom most associated with running low.
Ragi, greens, dates, jaggery, pulses; liver and red meat for the haem kind. Cooking in an iron kadhai genuinely adds some.
Vitamin C in the same meal substantially improves absorption of plant iron. Tea and coffee within an hour of eating reduce it — a habit worth reviewing.
KABO does not publish a milligram-by-milligram breakdown of every micronutrient, so this page describes what the ingredient is and what it is needed for rather than how much of it a serving contains. The full ingredient list is printed on every pack and set out at kabo.co.in/pages/ingredients. This is general nutrition information, not medical advice — if you are pregnant, managing a medical condition or taking medication, talk to your doctor before changing what you take.