Iron is vital for maintaining overall health as it plays a crucial role in many essential bodily functions, and its deficiency results in anemia. According to the World Health Organization (WHO) approximately 1.62 billion people, which corresponds to 24.8% of the world population, are affected by anemia. Its prevalence is high also in India, where the children, pregnant women, and teenagers are reported to be most affected by it. To combat the deficiency of iron, dietary intervention by heme or non-heme iron is a better approach than relying on medication. In India, since a large population prefer plant-based foods than animal based foods, the non-heme iron fortified foods are gaining more attention as an alternative solution in treating iron deficiency. The bioavailability of iron from the foods is influenced by a variety of dietary and nutritional factors. The presence of proteins, B-complex vitamins, ascorbic acid, copper, and zinc promote absorption; while substances such as phytates, fiber, oxalates, and tannins hinder iron absorption. Considering the importance of iron as vital mineral nutrient and prevalence of anemia, the information on nutritional importance of iron, its different types, and the factors influencing its absorption has been compiled and discussed in this chapter. It also summarizes information on non-heme fortified plant based beverages and their future prospects. The concerns regarding bioavailability, consumer acceptance, and regulatory standards have also been addressed.