Iron is a multifunctional trace element that plays a key role in the growth and development of the human body at all stages of its life. This element is a nutrient that the human body cannot synthesize and must be obtained through food. Iron deficiency develops when the amount of iron in the diet is insufficient, leading to anemia and other pathological changes in the body. Iron is an essential ingredient in many food products, so with a bit of willingness, it is possible to provide the body with the right amount of it. Limited research has examined the mineral content of plant or animal-based foods, especially iron. For this reason, this paper used Mössbauer spectroscopy and X-ray fluorescence methods to examine the concentration and properties of iron in foods. The content of other essential micro- and macronutrients for our body, such as zinc, potassium, magnesium, and calcium, was also determined. Such knowledge is particularly relevant in the current environment, with an increasing number of people adopting a plant-based diet. Our research is based on products readily available in supermarkets or butcher shops. Among others, we used products such as black olives, soybeans, pumpkin seeds, beef, pork, and poultry liver. Studies show that just 100 grams of animal products provide an adequate daily dose of iron. The iron in these products is primarily heme iron, with only beef spleen, pork spleen, and pork liver containing non-heme iron. The plant-based products studied should not be considered a sufficient source of this element in the daily diet. However, these products contain significantly more magnesium and calcium than animal products.