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.
Iron-rich Foods. The best sources of iron are iron-rich foods. The iron in meat, heme iron, is easiest for your body to absorb. Iron-rich foods include beef, lamb and shrimp. The iron in plants, non-heme iron, does not absorb easily but it is still a good dietary source. Iron-rich plants include spinach, whole wheat, strawberries and lentils.