Patient/caregiver was educated on the sources for nonheme iron as follows:
Non-heme is present in both meat and plant sources of iron.
- Non-heme iron is present is abundance than heme iron. Significant portion of iron contained in the animal meat is non-heme.
- Non-heme iron, although being abundantly available, is poorly absorbed by the intestines.
- Since vegetarian diets consists of non-heme iron significantly and non-heme iron is poorly absorbed by the intestines, they are at higher risk for iron deficiency and anemia.
- Rich animal sources of nonheme iron include:
- Organ and muscle meat from chicken, cod, goose, pig, lamb, turkey, beef, and venison are rich sources of nonheme iron.
- Shellfish and sea food, such as, clams, oysters, mussels, fish are rich in nonheme iron too.
- Animal products, such as, milk, cheese, and eggs are also good sources of nonheme iron.
- Rich plant sources of nonheme iron include:
- Cooked spinach, artichoke, kale, swiss chard, and collard greens
- Beans & lentils, such as, chickpeas, red kidney beans, soybeans, black beans, and lima beans
- Baked potato with skin
- Blackstrap molasses, also called pregnancy tea, a product obtained from refining sugarcane
- Dry fruits, such as, raisins, apricots, and prunes.
- Nuts, such as, cashews, almonds, and pistachios.
- Seeds, such as, pumpkin seeds, sunflower seeds
- Soy products, such as, Tofu
- Rice, wheat, and oats.
