AbstractThe amounts of iron extracted from white bread and wholemeal bread by water and by simulated gastric juice (pepsin‐hydrochloric acid)were estimated. Taking the ionisable iron content of the pepsin‐hydrochloric acid extract as the standard by which the availability of iron was assessed, then the availability of iron in normally fortified white bread, expressed as a proportion of the total iron present, at least equalled, and possibly exceeded, that in wholemeal bread; in absolute terms the amount of available iron in wholemeal bread was greater than in white bread.Using the Same method, the availability of iron from white bread, fortified with iron powder to the same level as wholemeal was also estimated; approximately 24 more iron was available than from wholemeal.Results for the availability of iron obtained by this method were lower than those found by earlier workers using other methods of extraction which did not include pep
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