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Humans have searched for ways to tackle iron deficiency ever since it was first linked to fatigue and delayed growth. In the late 19th century, before scientists understood complex micronutrient relationships, staples like bread offered some of the only natural sources. It did not take long for brewing and baking industries to notice that the yeast they relied upon could play a role in boosting nutrition. By the turn of the 20th century, research on yeast as a nutritional supplement picked up pace, especially as grain refining stripped essential minerals from daily food. After iron-deficiency anemia gained widespread recognition, nutritional yeast, iron-enriched yeast and their derivatives received growing attention in medical, food, and feed circles. Efforts focused on finding more effective and absorbable forms of iron, leading scientists to pair iron with living systems, like yeast, which showed increased bioavailability compared to inorganic salts. Today, yeast-based iron supplements stand on the shoulders of chemists and nutritionists who spent decades fighting the problems of taste, absorption, and biological function.
Yeast iron comes from the cultivation of Saccharomyces cerevisiae or related yeasts in a medium rich in iron salts. These living cells absorb the iron as they grow, binding it into organic complexes that make supplementation easier on the stomach. Commercial products appear as free-flowing yellow to light brown powders or flakes, sometimes forming part of multi-nutrient blends. The food and supplement industries use this yeast as a clean-label option that delivers a punch of essential minerals without the strong metallic flavor of standard iron salts. Brands often market yeast iron as "natural" or "food-based," emphasizing gentleness and efficacy for target groups like pregnant women, children, and the elderly who are prone to anemia.
Visual inspection of yeast iron reveals a powder with a faint yeasty aroma, shades ranging from beige to yellow-brown, and excellent dispersibility in water. Chemically, these preparations contain both the building blocks of the yeast cell—proteins, carbohydrates, lipids—and an organic iron fraction, typically spanning 6% to 15% of elemental iron by weight, depending on processing. Iron in this matrix exists largely bound to peptides and amino acids, which increases solubility and shields the mineral from causing the well-known stomach irritation of raw ferrous sulfate. A typical lot sits in the neutral to slightly acidic pH range, reflecting the gentle fermentation processes. The blend of macronutrients, trace minerals, and B-vitamins left from active yeast ends up as a bonus for nutrition.
Industry standards require clear labeling to reflect total iron, source organism, and absence of common allergens. Regulators look for low levels of heavy metals, pathogens, and chemical residues. Quality control teams analyze for moisture content, bulk density, and particle size to assist in accurate dosing and formulation. On most supplement shelves, you’ll find packaging that fronts the iron content per serving, often expressed as percent daily value, and specifies the yeast species for transparency. The best suppliers provide certificates of analysis noting microbial quality, heavy metal screening, yeast strain documentation, and the exact chemical form of the iron present. To meet export standards, producers often add full traceability data and third-party testing to win consumer trust.
Yeast iron begins in sterile tanks filled with a nutrient-rich liquid, usually a mix of glucose or molasses and trace elements. Fermentation starts after inoculation with a carefully selected yeast strain known for its robust iron uptake. Iron, commonly added as ferrous sulfate or ferric ammonium citrate, enters the medium in carefully dosed amounts during the growth phase. The living cells incorporate iron into proteins and small molecules as they multiply. Once the yeast population hits peak density, operators separate cell mass by centrifugation, then wash, pasteurize, and dry it to make the marketable powder. Manufacturers often use spray-drying or vacuum drying to preserve the heat-sensitive vitamins. Every step serves to preserve cellular integrity, prevent oxidation, and avoid iron leaching.
Once iron enters the yeast cell, metabolic machinery rapidly binds it into organic complexes with peptides, phosphates, and enzymes. The structure shields the iron from harsh stomach acids, modulating the release and uptake further down the intestine. To improve functionality, researchers occasionally modify yeast iron using gentle hydrolysis to break down protein coats, or attach specific amino acids to iron for better targeting. These tweaks can tune the rate of iron release, taste, and seasonal stability. Novel approaches include co-fermentation with vitamins or trace elements, aiming to deliver a nutritional ‘stack’ in a single scoop. Each adjustment reflects ongoing efforts to marry traditional know-how with the tools of modern bioengineering.
In the marketplace, yeast iron can appear under several banners: iron-enriched yeast, iron yeast, nutritional yeast with iron, or “ferrochelatase-active yeast.” Some technical catalogs list it by the yeast strain and enrichment status—for instance, “Saccharomyces cerevisiae iron complex.” Consumers will also spot trade names unique to each supplier, each making claims about naturalness, digestibility, or synergy with other vitamins. Pharmaceutical circles may refer to it as “organic chelated iron yeast” or “bioactive iron yeast,” shifting the language for target audiences. Healthcare providers prefer to highlight brands tested for bioavailability and safety in vulnerable groups.
On the production floor, yeast iron facilities operate under the strict protocols set by food safety authorities. Qualified personnel monitor every stage for contamination risks, keeping allergens and toxins at bay. Final products reach the market only after screening for pathogens like Salmonella or E. coli and verifying heavy metal loads are safely below international limits. GMP (Good Manufacturing Practices) form the backbone of these operations, demanding rigorous documentation and regular audits. Employees receive ongoing training in hazard control, storage conditions, and personal hygiene to minimize the risk of cross-contamination. Facilities use sealed systems and air filtration to prevent unwanted airborne particles. Traceability comes standard, so that any batch issues can be quickly tracked across the supply chain. Consumer-facing teams work hard to provide clear allergy statements and preparation instructions—recognizing that trust in a supplement, especially for infants or pregnant women, starts with the manufacturer’s diligence long before a package lands on a shelf.
Food manufacturers add yeast iron to breakfast cereals, plant-based milks, and baked goods to reach populations with higher risk of iron deficiency, often alongside other enrichment ingredients. The animal feed world turned to yeast iron for piglets, laying hens, and dairy cattle with digestive tract sensitivity, making it a favorite for high-performance diets. Pharmaceutical companies include it in supplements designed for anemia or boosted energy, seeking to sidestep the gut complaints caused by many traditional iron salts. Even beverage start-ups see value in this ingredient for ready-to-drink solutions. The wellness and sports nutrition crowd buys into yeast iron’s promise of being gentle on the digestive system, prompting its inclusion in shakes, bars, and gummies. Global aid organizations experiment with iron yeast in rations distributed to regions where nutrient-dense options remain scarce.
Recent research tracks the path of iron once consumed, comparing yeast iron to standard chelates and salts using cell models, human volunteers, and animals. Many studies show increased hemoglobin and ferritin levels with fewer gastrointestinal side effects, likely due to the unique way yeast binds and releases iron through digestion. Scientists constantly search for strains that take up more iron, or that store it in forms even better utilized by human biology. R&D explores blending yeast iron with prebiotics or probiotics, chasing hopes of improving iron absorption through gut health. Academic labs and private companies alike press into genetic engineering, adjusting yeast metabolism so even low-grade iron salts transform into highly bioavailable traces. This work also evaluates environmental impacts and economic feasibility, trying to serve booming populations with solutions that make sense for both pocketbook and planet. Universities and start-ups collaborate on new analytics to measure iron in complex foods, test for metabolic markers in users, and stamp out fraudulent claims by unscrupulous actors. Quality research means caregivers, clinicians, and families can choose iron sources with greater peace of mind.
Toxicologists have kept a careful eye on yeast iron ever since its rise in infant formulas and prenatal blends. Iron supplementation carries a real risk for accidental overdose, especially in children, so programs track both acute and chronic exposure. Several studies check iron build-up in the liver and the risk of oxidative stress or gut dysbiosis. Findings so far indicate that yeast iron, with its bioorganic wrapping, sets a higher safety bar than many old-school ferrous salts. The body processes this iron with greater care, making it less likely to spike dangerous serum levels all at once. Routine toxicity assays in rats and humans show that even at several times the recommended dose, yeast iron rarely triggers the digestive upsets—constipation, nausea, or cramps—that once led patients to quit treatment. Still, labeling and dosage guidance never take a back seat. Integrating data on age-specific needs, coexisting illnesses, and genetic differences in iron metabolism helps fine-tune risk limits. Continued vigilance from regulatory agencies and watchdog groups keeps the science honest and reinforces the reputation of yeast iron as a safe, reliable nutrition booster.
Next-generation yeast iron stands poised to answer global calls for safer, greener, more functional nutrition. With food systems under climate and economic strain, upcycling low-value resources into high-impact foods will take center stage. Biotechnologists work towards yeast strains with superior mineral uptake, engineering cells to thrive on less energy and simpler inputs. Precision fermentation promises smaller environmental footprints without the need for mined minerals or chemical processing. Digital supply chains support transparency and real-time quality tracking, echoing consumer demand for trusted, traceable sources. More advanced clinical trials, especially in vulnerable populations, will sharpen our understanding of what forms and doses work best for everyone—rich and poor, young and old. Lessons from yeast iron development set the stage for related efforts with zinc, selenium, or magnesium-enriched yeasts, offering broad nutritional coverage with lower pill burdens. As personalized nutrition grows, tailored iron preparations matched to individual genetic or lifestyle needs may shift yeast iron from a niche supplement into a mainstream, everyday part of the human diet.
Iron plays a big part in health, but it’s easy to overlook how hard it can be for some people to get enough through everyday meals. I’ve learned this firsthand, having grown up watching my mother work long shifts and feeling run-down much of the time. Doctors blamed the chronic tiredness on low iron. It wasn’t just about diet—it was about the body struggling to absorb the iron that actually made it to the plate. This can be frustrating. Traditional iron pills can cause stomach troubles, and the funny thing is, the body doesn’t always get much benefit from them. This is where yeast iron comes into its own.
Yeast iron takes advantage of nature’s design. When iron gets attached to yeast cells, it changes how the gut deals with it. Instead of passing through without much effect, the iron in yeast form gets absorbed more easily, leading to higher iron levels in the blood. Scientific studies, such as those published in the American Journal of Clinical Nutrition, have reported that iron in this form often causes fewer side effects and leads to better absorption rates.
Most people imagine low iron as something that only affects certain groups, like pregnant women or young children. The reality is a bit different. Athletes, older adults, and even those cutting out meat for ethical or health reasons run the risk of falling short. I once trained for a big race. After weeks feeling unusually tired, a test showed low iron. My coach pointed me toward yeast-based iron, and within weeks my energy came back. No stomach pains, no nausea—the stuff just worked.
Many iron products make it tough for people with sensitive stomachs. Nausea, constipation, and a metallic taste can turn a simple vitamin routine into a daily struggle. Yeast iron changes that. Since it comes surrounded by other nutrients produced by the yeast, the body takes to it with less fuss. Research in Nutrition Reviews backs this up, explaining that iron bound to yeast is easier on the gut.
Not every plate of food carries enough iron, especially in large communities or places with limited variety. Companies add yeast iron to bakery products, nutrition bars, and even breakfast cereals so more people can get a meaningful boost, without needing to swallow another pill. I grew up in a town where fortified flours were common. You saw fewer tired children nodding off in class.
Access remains a real barrier. Yeast-based supplements and foods may cost more compared to cheaper forms. Public health groups could press for subsidies or push for better insurance coverage so more people have choices that don’t hurt their stomach or waste their money. On a small scale, families can try adding fortified foods or looking for yeast-based products instead of old-school iron tablets.
Ongoing studies suggest yeast iron could play a role in fighting iron deficiency in ways that old-fashioned supplements never managed. By focusing on real absorption and fewer side effects, yeast-bound iron points toward nutrition that actually works for people—not just on paper, but in daily life. Based on my own days fighting fatigue, these are the changes that matter most.
Yeast iron supplements blend nutritional yeast with a form of iron that’s easier for your body to use. People choose these because yeast naturally packs extra B vitamins, minerals, and a bit of protein alongside the iron. If you’ve dealt with low iron before, you know that traditional pills can upset your stomach. Yeast-based iron brings less risk of nausea or constipation. The body soaks up the iron more smoothly, according to research in the Journal of Human Nutrition and Dietetics.
A lot of doctors suggest taking iron with a little vitamin C—like a glass of orange juice or a few slices of fruit—because vitamin C makes iron easier to absorb. Avoid coffee, tea, or high-calcium foods at the same time, as those can block iron’s absorption. If you’ve ever popped a supplement with breakfast but still felt tired or low-energy, this combination might be the culprit.
Most adults get told to take around 8 to 18 mg of iron a day, depending on age, sex, and whether you’re pregnant or not. Don’t just grab the biggest dose on the shelf—the yeast form carries iron in a more body-friendly way, so it’s possible to get too much. The risk with excess iron is real: too high a dose, and you could face stomach pain, nausea, or even worse if you have certain medical conditions like hemochromatosis.
Iron levels can swing fast. As someone who's taken various supplements after a bout with low ferritin, it pays to actually track how you feel. Early on, I watched for headaches, irritability, and gut issues. Blood tests guided every step, not just guesswork. A doctor pointed out that changing brands, switching to a yeast-based option, or adding vitamin C can affect ferritin levels. Without regular bloodwork, it’s easy to get off track.
Check the label for additives, too. Some products sneak in sweeteners or flavor enhancers—better to keep it simple if your goal is pure nourishment. If you’re sensitive to gluten, look for certified gluten-free yeast iron, because not all yeasts are created equal.
Low iron often crops up in athletes, those with heavy periods, vegans, and people with gut issues. Lifting iron levels takes more than just a supplement. Add beans, leafy greens, pumpkin seeds, and lentils for natural backup from meals. Keep in mind: pairing vitamin C-rich foods with plant iron always gives you a little more benefit.
Support for better public health could mean food fortification and easier access to iron testing, not just a push for more pills. Proper education about food and absorption—from hospitals to community centers—could stop more kids and adults from slipping into iron deficiency.
Responsible supplement use starts with being honest about your lifestyle, meals, and energy levels. Trusted information from dietitians and real-world tracking matters more than a brand name or marketing claim. Keep questions for your healthcare provider, ask for a test before and after starting anything new, and make adjustments based on real numbers and real-life experience.
Yeast iron turns up in health stores, vitamin aisles, and even shakes promoted by social media influencers. Manufacturers often pitch it as a more “natural” way to boost iron. The yeast, usually Saccharomyces cerevisiae, absorbs iron and forms a supplement thought to be gentle on the stomach. The intention feels honest: help those who struggle with low iron without causing serious digestive issues.
Looking at yeast iron, people mostly want safer alternatives to standard iron tablets. Iron supplements, especially the cheap ones, tend to irritate the gut. Nausea, constipation, stomach cramps—these are stories your friends, your mother, and thousands online can recognize.
Some folks believe yeast iron sidesteps these issues. It usually offers lower doses of iron bound within a protein matrix, which can be easier on digestion. But even with yeast iron, side effects do show up.
Bloating hits some people. A handful run into gas or feel their guts slow down. I’ve seen friends complain about loose stools after starting new supplements—yeast iron isn’t immune. For people naturally sensitive to yeast or prone to yeast allergies, hives or mild swelling can surface. Rare? Maybe, but worth a warning.
More iron builds up in the body when people ignore the dose. High levels can mess up the liver. Kids have landed in the ER from taking too much iron, and yeast iron holds no magic to stop this. Long-term high intake creates problems for adults as well: joint pain, irritability, or even diabetes risk from iron overload.
Women, especially young ones and those who are pregnant, often hear about their iron risk. Athletes, vegetarians, and toddlers top the list too. Small children get into “tasty” supplements a lot faster than adults think. Too much iron, even in “natural” forms, does harm—there’s no shortcut around that fact.
A 2021 review in the journal Frontiers in Nutrition found iron yeast can boost levels in mildly anemic adults without heavy constipation. Still, the sample sizes weren’t big, so big claims feel hollow without more data. According to the U.S. National Institutes of Health, no iron supplement dodges risk if the person’s gut can’t handle yeast or if iron levels already run high.
Some forms may contain traces of gluten or allergens from the yeast production process. For people with celiac disease or yeast sensitivities, this spells danger.
Doctors and dietitians keep saying—get a blood test first. Ferritin, hemoglobin, and total iron-binding capacity tell the story better than guesswork. Share the full supplement list with the physician; drug interactions often catch people by surprise. Calcium fights with iron for absorption. Antacids interfere, too.
People with inflammatory bowel conditions or a history of kidney trouble should tread extra carefully. Yeast iron still counts as iron—it can irritate sensitive systems, even if the label promises otherwise.
Choose supplements made by reputable brands with proper third-party testing. The FDA does not test dietary supplements for safety before they hit shelves. Look for seals from testing groups such as USP or NSF. Call the manufacturer for clarity if allergy concerns exist.
Iron from food sources, like beans, spinach, and red meat, often brings fewer risks. Cooking with cast iron pans helps some families boost their intake without running into the dangerous territory reserved for pills or powders.
Walking through the aisles in a pharmacy, I remember searching for iron when pregnant. The labels shouted about different sources—ferrous sulfate, gluconate, and then something called “yeast iron.” That caught my eye. It promises gentle absorption, fewer stomach issues, and “all-natural” on its label, so it’s no surprise that moms-to-be want to know if they should put it in their shopping basket.
Iron plays a huge role in building red blood cells for both the mother and developing baby. Not enough iron and risks pile up—fatigue for the mom, and a higher chance for premature birth or low birth weight for the little one. Doctors typically watch those blood counts through pregnancy and suggest supplements when needed. About half the time, women hear their levels are too low by the third trimester.
Yeast iron is typically made by growing nutritional yeast in an iron-rich medium, letting the yeast collect and bind iron in its natural form. That’s different from regular iron supplements like ferrous sulfate. Some research says that yeast iron is easier on the stomach. Fewer reports of nausea and constipation make it tempting to try—anyone who’s wrestled with those side effects knows what a difference that can make.
Getting into the scientific weeds, a handful of studies show yeast-based iron works just as well to raise iron stores in the body. A 2020 review in the Journal of Dietary Supplements highlighted how the body absorbs iron from yeast as well as from traditional pills, without the usual digestive complaints.
The World Health Organization and American College of Obstetricians and Gynecologists both recommend iron supplementation if tests show anemia during pregnancy. While they lean toward prescription-grade iron, they don’t single out yeast iron as unsafe. There’s no headline-making evidence saying yeast iron would put mom or baby in danger.
It’s easy to assume “natural” means healthier, but yeast contains other minerals and nutrients that sometimes interact with medications. Too much iron, even from yeast, can cause side effects—nausea, dark stools, sometimes more serious overload if taken without monitoring. A responsible healthcare provider checks iron levels before, during, and after supplementation to catch any problems early.
During my own pregnancy, a doctor made the difference. She explained that iron stores and supplement needs change almost week to week, and the best choice balances effectiveness and comfort for each woman. If yeast iron helps avoid upset stomach, she was open to it—so long as my blood tests showed the iron dose really worked.
Anyone considering yeast iron during pregnancy should start with a chat with their healthcare provider. That means bringing up all the vitamins and supplements used, not just prescription drugs. Tracking symptoms, watching for any side effects, and asking for regular checks of iron levels can keep things on track.
In most cases, yeast-based iron offers a safe, useful choice—especially for those sensitive to typical supplements. With so much riding on getting nutrition right during pregnancy, there’s no harm in demanding clear answers, good science, and practical support from doctors and pharmacists.
Yeast iron pops up in health stores as a way to boost iron levels for people who feel tired or have low blood counts. The way yeast binds with iron can help some folks absorb the mineral better than iron pills alone. I remember watching family members struggle with typical iron supplements that turned their stomachs or tasted like metal. Yeast-based versions often go down easier, but that doesn’t mean you can toss them into your routine without a thought for what else you’re taking.
Folks juggling more than one prescription need to think about all the extras, including yeast iron. Iron in any form can tangle with certain drugs. Calcium pills, magnesium, antacids, and even some antibiotics like ciprofloxacin and tetracycline can lose their punch when taken too close to iron sources. It happens because iron latches onto these molecules in the gut, making it tough for the body to absorb either pill.
Some people chasing relief from heartburn will use acid-blockers, but less acid in the stomach also means slower iron uptake. That’s been shown in lots of clinical studies with older adults who need both iron and acid control. Throw yeast iron into that mix, and absorption may drop even if you never feel a thing. Personal experience made this all too clear for me during a stretch where digestive troubles forced a change in both supplements and prescription routines.
Chronic illness adds another twist. Folks with kidney disease often take medications to manage anemia along with phosphorus binders or other drugs, and iron supplements—yeast-based or not—may react with those meds. The Food and Drug Administration has issued various warnings for iron-containing supplements in combination with prescriptions for thyroid conditions, such as levothyroxine. Germane clinical research from the past decade backs these cautions with clear data: iron in the gut can block or reduce absorption of thyroid drugs, risking wild swings in hormone levels. I’ve seen this happen in support groups for thyroid patients. A simple switch in timing sometimes fixes everything.
Doctors, pharmacists, and registered dietitians can make all the difference. A regular check-in helps people keep track of timing, especially for older folks who may already be looking after a whole shelf of bottles. Experts generally suggest keeping more than a two-hour window between iron (yeast-based or not) and anything else known to interact. That can feel tedious, but if you watch for those clash points, iron works as intended—and the other treatments don’t fall short.
Product labels and online health sites offer some guidance, but the real peace of mind comes from discussing supplements with healthcare providers who understand your full history. That’s where E-E-A-T really shines: experience, expertise, authority, and trust. Real professionals spot the landmines before you step on one.
Adding yeast iron can help people who struggle with regular iron pills, but skipping a safety check can do more harm than good—especially for anybody who already takes daily medications or struggles with kidney, thyroid, or gut health. Looking after your own routine, talking with someone who really knows the subject, and watching for the signs of interaction keep both your supplements and prescriptions doing their jobs. After helping several people in my own circle navigate these choices, I’ve come to believe every supplement—no matter how gentle—belongs in the same careful conversation as every prescription.
| Names | |
| Preferred IUPAC name | iron(II) sulfate |
| Other names |
Yeast and Iron Yeast with Iron |
| Pronunciation | /jiːst ˈaɪərn/ |
| Preferred IUPAC name | iron(II) sulfate |
| Other names |
Yeast and Iron Yeast and Iron Tonic |
| Pronunciation | /jiːst ˈaɪərn/ |
| Identifiers | |
| CAS Number | 8013-01-2 |
| Beilstein Reference | 3568766 |
| ChEBI | CHEBI:18248 |
| ChEMBL | CHEMBL2007613 |
| DrugBank | DB09338 |
| ECHA InfoCard | ECHA InfoCard string for 'Yeast Iron' is: **03-2119952878-37-0000** |
| EC Number | 232-464-7 |
| Gmelin Reference | 18192 |
| KEGG | C00186 |
| MeSH | D018420 |
| PubChem CID | 16682924 |
| RTECS number | YD0875000 |
| UNII | ENW3H46J9B |
| UN number | UN2811 |
| CompTox Dashboard (EPA) | Yeast Iron: "DTXSID8020362 |
| CAS Number | 8013-01-2 |
| Beilstein Reference | 1598881 |
| ChEBI | CHEBI:18248 |
| ChEMBL | CHEMBL5986 |
| ChemSpider | 24090222 |
| DrugBank | DB09145 |
| ECHA InfoCard | 05bcd2a1-d9fc-4970-9791-56341a6d966a |
| EC Number | EC 1.16.1.7 |
| Gmelin Reference | 594744 |
| KEGG | C00184 |
| MeSH | D013502 |
| PubChem CID | 24867563 |
| RTECS number | YD0475000 |
| UNII | 6Z74F9O1E3 |
| UN number | UN1993 |
| CompTox Dashboard (EPA) | Yeast Iron: "DTXSID3021328 |
| Properties | |
| Chemical formula | FeSO4 |
| Molar mass | 175.97 g/mol |
| Appearance | Light yellow to yellow-brown powder |
| Odor | Slightly yeasty |
| Density | 0.6 g/cm³ |
| Solubility in water | Slightly soluble |
| log P | 1.18 |
| Acidity (pKa) | ~7.2 |
| Basicity (pKb) | 8.2 |
| Magnetic susceptibility (χ) | −8.6 × 10⁻⁶ cm³/mol |
| Refractive index (nD) | 1.50 |
| Viscosity | Liquid |
| Dipole moment | 1.83 D |
| Chemical formula | C6H11FeNO7 |
| Molar mass | 775.20 g/mol |
| Appearance | Light yellow to yellow-brown powder |
| Odor | Yeast-like |
| Density | 0.58 g/cm³ |
| Solubility in water | Slightly soluble |
| log P | 4.98 |
| Vapor pressure | Negligible |
| Basicity (pKb) | 8.6 |
| Magnetic susceptibility (χ) | Magnetic susceptibility (χ) of Yeast Iron: -7.2 × 10⁻⁶ cm³/mol |
| Refractive index (nD) | 1.333 |
| Viscosity | 20000-50000 cps |
| Dipole moment | 2.78 D |
| Thermochemistry | |
| Std molar entropy (S⦵298) | 107.96 J·mol⁻¹·K⁻¹ |
| Std molar entropy (S⦵298) | 116 J·mol⁻¹·K⁻¹ |
| Pharmacology | |
| ATC code | B03AB07 |
| ATC code | A16AA08 |
| Hazards | |
| GHS labelling | GHS labelling: Not classified as hazardous according to GHS. |
| Pictograms | GHS07,GHS08 |
| Signal word | Warning |
| Hazard statements | H315: Causes skin irritation. H319: Causes serious eye irritation. H335: May cause respiratory irritation. |
| Precautionary statements | Keep out of reach of children. Read label before use. If medical advice is needed, have product container or label at hand. |
| NIOSH | Not Listed |
| PEL (Permissible) | 15 mg/m3 |
| REL (Recommended) | 225-450 kg |
| Main hazards | May cause respiratory irritation. |
| GHS labelling | GHS02, GHS07 |
| Pictograms | ferti-ironyellowcircle |
| Signal word | Warning |
| Hazard statements | Hazard statements: H302 Harmful if swallowed. H319 Causes serious eye irritation. |
| Precautionary statements | Keep out of reach of children. If medical advice is needed, have product container or label at hand. Read label before use. |
| Flash point | >100°C |
| LD50 (median dose) | > 5,000 mg/kg |
| PEL (Permissible) | 10 mg/m³ |
| REL (Recommended) | 1,000-2,000 |
| Related compounds | |
| Related compounds |
Iron(II) fumarate Iron(II) sulfate |
| Related compounds |
Iron polymaltose Iron(III)-hydroxide polymaltose complex |
