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 Content of Some Common Foods. 1  Animal sources (called âheme ironâ) include meat, fish and poultry. 2  Our bodies easily absorb this type of iron. 3  Plant sources (called ânon-heme ironâ) include dried beans, peas and lentils and some fruits and vegetables.