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by chongli
858 days ago
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Vegetable sources of iron are called non-heme iron, in contrast to meat which is heme iron. Heme iron is readily absorbed and used by the body whereas non-heme iron is not [1]. Note that this applies to humans, not other animals. Cows are far better at absorbing these nutrients from plant sources than we are. [1] https://www.hsph.harvard.edu/nutritionsource/iron/ |
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