BIOMOLECULES AND ENZYMES

Detailed explanation-1: -Gram per gram, vegetables often have a higher iron content than foods typically associated with high iron, such as meat and eggs. Though vegetables contain non-heme iron, which is less easily absorbed, they are also generally rich in vitamin C, which helps enhance iron absorption (1).

Detailed explanation-2: -A 3.5-ounce (100-gram) serving of ground beef contains 2.7 mg of iron, which is 15% of the DV ( 23 ). Meat is also rich in protein, zinc, selenium, and several B vitamins ( 24 ).

Detailed explanation-3: -It is found in animal foods that originally contained hemoglobin, such as red meats, fish, and poultry (meat, poultry, and seafood contain both heme and non-heme iron). Your body absorbs the most iron from heme sources.

Detailed explanation-4: -The best iron-rich foods on a meat-free diet include: legumes (lentils, chickpeas and dried or canned beans) tofu and tempeh. wholegrains, particularly quinoa, buckwheat and amaranth.