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Description
Iron is a mineral that is naturally present in many foods, added to some food products, and available as a dietary supplement. Dietary iron has two main forms: heme and nonheme : Plants and iron-fortified foods contain nonheme iron only, whereas meat, seafood, and poultry contain both heme and nonheme iron while Heme iron is formed when iron combines with protoporphyrin IX, contributes about 10% to 15% of total iron intake. The richest sources of heme iron in the diet include lean meat and seafood. Dietary sources of nonheme iron include nuts, beans, vegetables, and fortified grain products. Heme iron has higher bioavailability than nonheme iron.