In the present in vitro study, the effects of pH and ionic strength on the release of iron from pectin and the ability of pectin to reduce ferric iron to ferrous iron were examined. The bioavailability of Fe bound to pectin was evaluated in rats. The amount of Fe released from pectin was at a maximum at pH 2·0 and decreased as the pH value increased. At pH 2·0, the amount of Fe released from pectin increased as the ion length increased; at pH 5·0, ion length had no effect on pectin release. Pectin effectively reduced Fe from the ferric form to the ferrous form. In rats fed a pectin diet, where Fe bound to pectin was the only Fe source, the final Hb concentration using diets containing 4·4–5·7, 7·2 or 11·5 mg Fe/kg diet was equal to the concentration in rats fed diets containing 4·5, 7·6 or 13·5 mg ferrous iron/kg diet, respectively. Hb regeneration efficiencies in rats fed pectin diets were significantly different from rats fed a diet containing 13·5 mg ferrous iron/kg diet. In rats fed a diet with or without pectin, where ferric iron was the only Fe source, pectin increased the final Hb concentration. These results suggest that Fe bound to pectin is utilised by rats.