In addition, the type of iron, known as heme iron, in these foods is well absorbed in the human intestine. Not as well absorbed as heme iron, the amount of non-heme iron absorbed by the body is influenced by other aspects of a person's diet. Adding even relatively small amounts of meat or foods containing vitamin C to one's diet will substantially increase the total amount of iron absorbed by one's body. Flours, cereals, breads, cakes, crackers, rice, noodles, macaroni, spaghetti, fruits, dried beans and peas, potatoes, corn, sugars, syrups, jellies, honey, and jams. Principal sources of energy spare the body from using protein to meet energy needs.
Some carbohydrates contribute fiber to the diet.
Increase palatability of food and provide satiety-delay onset of hunger. Can be used for energy if too little carbohydrate or fat is available. Eggs, dark green and yellow vegetables and fruits, lowfat dairy products, liver. Helps maintain good vision, especially in dim light, and helps body resist infection. Protects red blood cells.