The purpose of the present work is to evaluate the iron bioavailability of stabilized iron (II) sulphate in industrialized fortified infant dessert. The prophylactic–preventive test in rats, using ferrous sulphate as the reference standard, was applied as the evaluating methodology. Thirty female Sprague–Dawley rats weaned, were randomized into three different groups (group 1: FeSO₄ + IDF; group 2: FeSO₄ stabilized + IDF and group 3: control). The iron bioavailability (BioFe) of each compound was calculated using the formula proposed by Dutra-de-Oliveira et al where BioFe = (HbFef- HbFei) / ToFeIn. Finally the iron bioavailability results of each iron source were also given as relative biological value (RBV) using ferrous sulfate as the reference standard. The results showed that both BioFe and RBV % were not different among the groups assayed (FeSO₄ + D 0.38±0.01 and 100%; FeSO₄ stabilized + D 0.39±0.02 and 102%).