I would assume iron oxide...

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Posted by Fia on February 3, 2004 at 15:29:54:

In reply to: Re: ~*lol*~ posted by Ilithiya on February 3, 2004 at 12:09:49:

It should be equivalent to what's happening when you're making a stew in an iron
skillet and there's something sour in the stew (tomatoes, red wine or similar stuff).
The sour stuff releases minute amounts of iron from the skillet into the food and this
iron will to some extent be absorbed and utilized by your body. I would assume
what's released is iron oxide - i.e. similar to what you would find in an iron
supplement - and not ferrous oxide.

/Fia

 

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