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Free iron rather than heme iron mainly induces oxidation of lipids and proteins in meat cooking - ScienceDirect
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Ty Beal on Twitter: "The iron in ruminant meat is 68% heme iron which is much more bioavailable than non-heme iron. It's only 26% in chicken, fish, eggs, and dairy. Plants have
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Heme - Wikipedia
Iron Absorption: Factors, Limitations, and Improvement Methods | ACS Omega
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Avoiding Iron Deficiency Anemia on a Flexitarian Diet – Supplefer Sprinkles