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.
Broccoli is rich in iron. Cashews are a source of iron. Made from fatty duck or goose liver, terrine is high in iron. Many people recommend cooking with a cast iron skillet to enhance the absorbability of iron. Nuts contain iron. Kale is one of the best sources of iron. Whole wheat breads are high in iron.