Iron deficiency is one of the most common nutritional problems in the U.S. and around the world. This is primarily because underprivileged populations are often unable to afford fresh meat or supplements containing adequate supplies of the nutrient. However, a new study may have found a simple solution to the problem.

Researchers from Children's Hospital in Oakland showed that ferritin, which is a large, protein-covered molecule made up of many iron atoms commonly found in vegetables and legumes, can be digested and absorbed in the intestines. It was previously thought that this source of iron was less accessible to the body.

The team said that it may be easier for less fortunate individuals to obtain the vegetables and legumes that contain ferritin than the kind of fresh meat and supplements that are more typically used to fight iron deficiency. Furthermore, it may provide a way around the negative side effects normally associated with supplementation, including gas and bloating.

As an added benefit, individuals who start consuming more fruits and vegetables in order to boost their iron consumption may also end up eating far more vitamins and antioxidants. This may give many areas of health a boost.