Glossary
Heme vs non-heme iron
The well-absorbed iron from animal foods vs the less-absorbed iron from plants.
Heme iron (from meat, fish and poultry) is absorbed efficiently — around 15–35%. Non-heme iron (from plants like beans, lentils and greens) is absorbed less well — roughly 2–20% — but pairing it with vitamin C markedly improves uptake, while tea, coffee and calcium at the same meal reduce it.
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