Greetings, all,
I have a question that I hope you all can help me with. Is there a list available of the heme iron contents of meats? Can I assume that the proportion of iron in meats that is heme is constant between the various types of meats? Within the meat sources, I'm wondering if total iron content can predict bioavailability or if it is more complicated than that.
Thanks!
Jean Cox, MS, RD, LN
Department of OB/GYN
University of New Mexico
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