Rotorua Review - - MOTORING -

Plant-based sources of iron in­clude green leafy veg­eta­bles, chick­peas, lentils, beans, nuts, seeds and dates. How­ever, al­though iron is present in these foods, it is not at high lev­els nor is it in a form that the body eas­ily ab­sorbs.

For some veg­e­tar­i­ans and ve­g­ans, the body utilises the iron from veg­etable sources ef­fi­ciently, whereas for oth­ers, less so. Ab­sorp­tion of plant-based iron is en­hanced in the pres­ence of vi­ta­min C, so in­clud­ing some vi­ta­min C-rich foods (such as broc­coli, cap­sicum and lemon) with your meals can help. It’s also

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