Iron bioavailability from Spirulina platensis, whole egg and whole wheat

Bioavailability of iron from Spirulina was assessed in comparison with whole egg, whole wheat and standard ferrous sulphate using haemoglobin depletion repletion assay. Haemoglobin regeneration efficiency of Spirulina and whole egg was similar and significantly higher than that of whole wheat. The absorption of iron from Spirulina was significantly lower than that of ferrous sulphate and whole egg but significantly greater than that from whole wheat.