Iron deficiency is one of the most common nutrient deficiencies. It can lead to anemia and related dysfunctions and it's estimated that worldwide, nearly 30% of the population who are iron deficient will also have anemia (Dickson et al., 2019; Kedir et al., 2019). Iron deficiency is usually prevented and treated with iron supplementation, which has a number of associated side effects. For example, an excess amount of residual iron with low bioavailability can promote the growth of intestinal pathogens, causing the hepatic inflammation (Koji et al., 2018). About 10% of our daily iron needs normally come from our diet (Zhang et al., 2018) and there has been an increased scientific interest in identifying iron-rich foods and examining iron bioavailability with the aim of helping supplement iron levels through diet. Tegillarca granosa (T. granosa), also known as the blood clam, is an important commercial marine bivalve widely distributed along the coasts of the Indo-Pacific region (Jin et al., 2011). Although T. granosa is rich in heme iron and has been described as a high-quality food source of iron, the quantity, type, and bioavailability of the iron in T. granosa has not been fully investigated. While iron can exist in the iron-binding proteins (IBPs) hemoglobin and ferritin (Sun & Guo, 2012).