Cooked cereal ingredient-containing products fortified with non-ferric edta and insoluble iron compositions and methods for use

A cooked cereal-ingredient containing food product is modified to improve the bioavailability of iron in the product. The product includes a non-ferric EDTA source and an insoluble iron source. The combination of the non-ferric EDTA source and the insoluble iron source enhance the bioavailability of the insoluble iron source.