Plant sources of iron are the most bioavailable because they do not contain compounds that bind iron and render it less absorbable.

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Plant sources of iron, such as spinach and beans, contain compounds like phytates and oxalates that can bind with iron and make it less available for absorption. However, consuming these foods with vitamin C-rich foods can increase the absorption of iron from plant sources. Animal sources of iron, such as red meat and poultry, are generally more bioavailable because they contain heme iron which is easily absorbed by the body.

Plant Sources of Iron Are the Most Bioavailable Because They