A common dietary issue around the world is iron deficiency, especially in communities that are more sensitive. The use of guava leaf extract as a natural, environmentally friendly reagent for colorimetric measurement of iron in food products is investigated in this work. Phytochemicals found in guava leaves have the ability to bind to iron and form stable complexes, which makes it possible to measure iron levels using colorimetric techniques. A colorimeter set to the proper wavelength was used to measure the color intensity that resulted from the analysis of various food samples. The results validated the extract’s accuracy as an indicator by showing a significant association between absorbance and iron levels. The aim of the work is to determine the concentration of iron in various food sample (Dates, raisins, thulasi leaves, gooseberry, groundnut) by using colorimeter method. A method has been developed for the comparative study of ammonium thiocyanate solution and guava leaf extract to determine the concentration of iron in various food samples. Ammonium thiocyanate solution reacts with ferric ammonium sulphate to give red colour solution. This study aims to use guava leaves as an alternative for the ammonium thiocyanate in the determination of iron. The innovative of the work is guava leaf extract provides an eco-friendly, cost-effective, and accessible method for detecting iron in food, ideal for humanitarian applications.