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Batterules (sh.itjust.works)

submitted 6 months ago by [email protected] to c/[email protected]

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[–] [email protected] 2 points 6 months ago* (last edited 6 months ago)

You have it reversed, iirc. The iron in broccoli is one of the best in terms of plant based bioavailability, and has a higher base amount, and the iron in lentils has some of the least amount of bioavailability, around 2%. Spinach's bioavailability is low too, but still higher than that at 6%.

Of course, in practice, you can just take an iron supplement or cook with cast iron and not worry about this at all.