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Tea does have an inhibiting effect on iron absorption but what we’re really trying to answer is “Which tea has the most effect on inhibiting iron absorption: Red tea, Green tea, or White tea? And which one of them has the least effect on it?”
Red tea, green tea, and white tea naturally contain compounds called tannins. Tannins give tea their color and characteristic taste. However, our hypothesis about that was that red tea has the highest effect on iron absorption in our body since it has the darkest color.
1. extracted iron from green beans
2. red tea
3. green tea
4. white tea
5. lemon juice
6. boiling water
7. dropper
8. beaker
9. 6 test tubes
prepare the 3 different types of tea and the extracted iron into the beakers.
record your observation
pour some of the extracted iron (from the green beans boiled for 1 hour) into the test tubes, then put some drops of each and watch.
prepare another 3 test tubes with tea added to the extracted iron, then add on each one a few drops of lemon juice.
Red tea has the most inhibiting effect on iron absorption because when we drink it, a compound called xanthan (a water-soluble natural gum produced by the fermentation of sugar) clogs the pores in the human’s intestines and tends to prevent efficient iron absorption.
We added lemon; which is rich in vitamin C, because it may partially counteract this effect.
So its not good to drink tea after a meal that contains iron, unless after 2 hours.
And as the results showed, white tea has the least inhibiting effect on iron absorption because it has the least amount of xanthan clogs and tannis.
amount of tannins
effect on
iron absorption
type of tea