Which food group is the best source of iron?

Meat and poultry are recognized as the best sources of iron, particularly due to the type of iron they contain, called heme iron. This form of iron is more readily absorbed by the body compared to non-heme iron found in plant-based sources. Heme iron is derived primarily from animal products and is crucial for various bodily functions including oxygen transport and energy production.

In contrast, fruits typically contain very low levels of iron and are not significant sources of this nutrient. Dairy products, while beneficial for calcium and protein, also offer minimal iron content and their calcium can inhibit iron absorption. Legumes do provide a decent source of non-heme iron, but it is less efficiently absorbed when compared to the heme iron found in meat and poultry. Thus, when considering the best sources of iron for optimal bioavailability and absorption, meat and poultry stand out as the superior choice.