Research on the Iron Content in Plant-based Beverages

The current study considers tackling iron deficiency and nutritional anaemia through consumption of functional iron-rich foods, which are produced from plant-based ingredients. The study proposes the approach of developing functional beverages recipes. It includes ingredients selection, formula calculation, drink sample evaluation and iron measurement. Manufactured drinks are aimed at vulnerable groups and cover certain amount of iron daily dosage. The approach may act as the way of producing safer food options to avoid immoderate iron intake and prevent chronic iron overload. As the result of the study, the iron content of the best-evaluated sample was measured, and it was estimated that produced Hibiscus-based beverage may be utilized as the tool to prevent deficiency and anaemia in specific groups, without creating the threat for non-targeted individuals.