Iron-deficiency anemia is a condition characterized by reduced hemoglobin production due to inadequate iron availability for red blood cell formation. Hemoglobin is the iron-containing protein responsible for transporting oxygen throughout the body. When iron intake, absorption, storage, or utilization becomes impaired, oxygen delivery efficiency may decline, contributing to fatigue, weakness, pale skin, exercise intolerance, dizziness, cold intolerance, reduced concentration, and reduced physical endurance. Iron deficiency is one of the most common nutrient-related conditions worldwide and may occur gradually over time. Iron participates directly in heme biosynthesis, mitochondrial energy production, oxygen transport, cellular respiration, and enzymatic antioxidant systems. Plant-based nutrition patterns can support healthy iron status when meals emphasize iron-rich legumes, leafy greens, seeds, whole grains, and vitamin C–rich foods that improve non-heme iron absorption. Lentils, black beans, chickpeas, pumpkin seeds, quinoa, spinach, kale, beetroot, and parsley contain meaningful amounts of iron and supportive minerals such as copper and magnesium. Citrus fruits, strawberries, kiwi, guava, broccoli, and red bell pepper contain vitamin C, which can significantly improve intestinal absorption of non-heme iron. Iron absorption occurs primarily in the small intestine and is influenced by gastric acidity, inflammation, oxidative stress, gut barrier integrity, and regulatory hormones such as hepcidin. Elevated inflammatory signaling may reduce iron absorption and impair iron mobilization from storage tissues. Chronic inflammation, intestinal dysfunction, heavy menstrual flow, low dietary iron intake, repetitive blood loss, impaired digestive function, and low intake of vitamin C–rich foods are frequently associated with iron deficiency patterns. Whole-food plant-based nutrition strategies may support healthier iron balance through increased intake of legumes, greens, seeds, mineral-rich vegetables, and antioxidant-rich produce without relying on processed foods or inflammatory dietary patterns. Foods naturally rich in chlorophyll pigments, carotenoids, polyphenols, and flavonoids may also support oxidative balance and vascular health. Vitamin C–rich foods help maintain iron in its more absorbable ferrous form and improve uptake from plant foods. Iron-dependent cellular pathways also influence mitochondrial ATP production, oxygen utilization, immune activity, neurotransmitter synthesis, and metabolic energy regulation. Maintaining balanced intake of iron-supportive nutrients including vitamin B6, vitamin C, copper, and folate-containing foods may support normal red blood cell formation and oxygen transport. Diverse whole plant foods may contribute supportive phytonutrients and minerals that help maintain healthy cellular energy metabolism and circulatory function.