In the present research, two iron concentrates prepared from fruit and vegetable juices inaddition to other plant foods products expected to be rich in iron and nutrients that enhance iron absorptionhave been chemically and biologically evaluated. Iron and Zn and other mineral and phytochemicals that havebeen claimed to reduce iron absorption (Ca, polyphenols and tannins) and micronutrients that reported toenhance iron absorption (Vitamin C, toccopherols and carotenoids) have been determined. The efficiency andsafety of iron concentrates were evaluated in iron deficiency model of rats.The iron concentrates have been shown to contain variable levels of Fe, Zn, Ca, polyphenols, tannins,vitamin C, toccopherols and carotenoids. The sum of promoters and inhibitors in mixture 1 was higher thanthat in mixture 2. The two iron concentrates showed improvements of iron status, however mixture 2 (3.5 strawberry:3.5 pomegranate: 1 blackstrap: 0.5 carrot: 0.5 pumpkin:1 orange in addition to 10% lettuce juice) wasmore efficient than mixture 1 (4.7 strawberry: 2.7 beetroot: 1.3carrot:1.7 guava in addition of 1.3%wheatgerm oil and 3.3%lettuce juice). Iron deficiency anemia induced oxidative stress which was reduced on supplementationof the iron concentrates. Both iron concentrates showed safety concerning liver and kidney functions.