- Almond
- Apricots
- Asparagus
- Artichokes
- Alfalfa
- Blackstrap molasses
- Broccoli
- Brussels sprouts
- Cashews
- Chick peas
- Collard greens
Research shows that non heme iron in comparison to heme iron is not easily absorbed by the body and the amount of iron absorbed from various foods we eat varies from nearly 1 to 10% from plant foods and 10 to 20% from animal foods. Hence all these factors pinpoint that vegetarians or vegans in comparison to non vegetarians are at a risk of suffering from iron deficiency (anemia) and its subsequent ill effects. H iron absorption is also influenced by other constituents in the meals like phytates, oxalates and phosphates that inhibit absorption of iron by the body.
