Full-text (PDF) | 1.1 Scope and purpose of the document: The purpose of this document is to assess, evaluate, and give guidance on the role of elemental speciation and speciation analysis in hazard and risk assessment, rather than to present a review of each element and its speciation. The effects...
Iron in plant foods such as lentils, beans, and spinach is nonheme iron. This is the form of iron added to iron-enriched and iron-fortified foods. Our bodies are less efficient at absorbing nonheme iron, but most dietary iron is nonheme iron. 1  1.
Other food sources of iron include pork, turkey, chicken, seafood, beans, tofu, spinach, raisins, eggs, whole grains and fortified cereals. Heme iron, from animal-based iron sources, is absorbed two to three times more efficiently than nonheme iron, from plant-based iron sources.