Animal foods such as meat, poultry, and fish contain both heme and nonheme iron, whereas plants
contain nonheme iron only.
Not exact matches
Like meat, egg yolks
contain both heme and
nonheme iron.
Because you absorb more
iron from liver than other
nonheme iron sources, eating a serving of beef liver that
contains 5 milligrams of
iron will increase your
iron stores more than eating a serving of kidney beans that
contains approximately the same amount of
iron.
The good thing about eating fish is that not only does it
contain more easily absorbed heme
iron, but it can enhance absorption of
nonheme iron.
But, foods
containing vitamin C can enhance absorption of
nonheme iron when eaten at the same meal.
Egg yolks, however,
contain a significant amount of
iron, most of which is the
nonheme type, according to the American Dietetic Association's «Complete Food and Nutrition Guide.»