Availability of iron from sixteen varieties of selected nuts and oilseeds was assessed by in vitro method. Wide and significant variations were recorded in the contents of total and ionisable iron and in the bioavailability of iron of the nuts and oilseeds. The total iron content was the highest in nigre seeds and the lowest in linseed seeds. Bioavailability of iron was significantly high from pistachio nut and almond and markedly low from groundnut. Most of the nuts and oilseeds were found to have less than 10 percent of bioavailability of iron, hence, they were not considered as good sources of iron among plant foods.