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 good sources of nonheme iron include lentils, kidney and black beans, spinach and dried fruit such as raisins. Because nonheme iron is more difficult to absorb, eating vitamin C-rich foods such as oranges, strawberries and broccoli along with nonheme iron sources can aid in iron absorption.hicken livers on a plate with garnishes Photo Credit intek1/iStock/Getty Images. Foods that once contained hemoglobin are the only sources of the heme type of dietary iron. Animal products originally containing hemoglobin such as red meat, poultry and seafood are all good sources of heme iron.