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Where does nonheme iron come from?

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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.

From: Iron-Rich Foods WebMD Medical Reference

SOURCES:

Mayo Clinic: "Iron deficiency anemia."

MedlinePlus: "Iron deficiency anemia."

The University of Chicago Medical Center: "Iron Deficiency Anemia."

National Institutes of Health Office of Dietary Supplements: "Dietary Supplement Fact Sheet: Iron."

University of Colorado, Denver: "Here’s how to increase iron in your diet!"

Womenshealth.gov: "Anemia."

Northwestern University: "Nutrition Fact Sheet: Iron."

Reviewed by Christine Mikstas on November 26, 2018

SOURCES:

Mayo Clinic: "Iron deficiency anemia."

MedlinePlus: "Iron deficiency anemia."

The University of Chicago Medical Center: "Iron Deficiency Anemia."

National Institutes of Health Office of Dietary Supplements: "Dietary Supplement Fact Sheet: Iron."

University of Colorado, Denver: "Here’s how to increase iron in your diet!"

Womenshealth.gov: "Anemia."

Northwestern University: "Nutrition Fact Sheet: Iron."

Reviewed by Christine Mikstas on November 26, 2018

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What are the best sources of nonheme iron?

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