If you read monographs of hibiscus (Hibiscus sabdariffa), you'll often see a note about how the plant is rich in vitamins and minerals, including iron. In this episode, I share some research I came across recently suggesting that a typical water infusion of the calyces (about 12 g) yields only ~1.25 mg iron and of that roughly 30% is extractable (0.375 mg), leading to the conclusion that hibiscus is not a substantial source of dietary iron. It's still a lovely herb for so many other reasons, but it's probably for the best if we don't imply that it's a good source of iron! Resources Oyewole, A. O., & Diosady, L. L. (2023). Evaluating the potential of Hibiscus sabdariffa beverage to address the prevalence of iron deficiency in sub-Saharan Africa. Lebensmittel-Wissenschaft + [i.e. und] Technologie. Food science + technology. Science + technologie alimentaire, 188, 115433.  It's not too late to join Herbs for Nutritionists: Immune and Cardiovascular Support to learn more about hibiscus and 15 other herbs that can easily be added to a nutrition practice. 16 NPCE available.