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