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What is the difference between iron from meat and iron from vegetables?

We tend to absorb iron from meats better than iron from vegetable sources. We generally absorb 15 to 35 percent of the heme iron we consume, whereas we only absorb about 2 to 20 percent of the nonheme iron we consume.

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Important: This content reflects information from various individuals and organizations and may offer alternative or opposing points of view. It should not be used for medical advice, diagnosis or treatment. As always, you should consult with your healthcare provider about your specific health needs.