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Available compounds for iron fortification: - Water soluble compounds - FeSO4 and ferro-gluconate, inexpensive, metallic taste, short shelf life. - Compounds soluble in dilute acids - Fe fumarate, succinate and saccharate, less reactive, used to fortify solid or semi solid foods such as infant cereals and food powders, more expensive. - Water and dilute acid insoluble compounds - phosphate salts and elemental iron, stable, poorly reactive, tasteless, however, low bioavailability. - Chelated iron compounds - bovine hemoglobin concentrate. Strong taste, water soluble, reactive, requires strict sanitary conditions. - FeNaEDTA, amino acid chelates are water soluble, no flavor, enhance absorption of non-heme iron, higher in cost.