Iron plant based

Iron from plant-based sources, known as non-heme iron, offers several health benefits, especially for those following vegetarian or vegan diets. Here are some key advantages:

### **1. Supports Oxygen Transport & Energy Production**
Iron is essential for producing hemoglobin, which helps red blood cells carry oxygen throughout the body. This supports energy levels and prevents fatigue.

### **2. Reduces Risk of Iron Overload**
Unlike heme iron (found in animal products), non-heme iron is absorbed more slowly and regulated by the body, reducing the risk of iron overload, which can damage organs.

### **3. Rich in Antioxidants & Fiber**
Plant-based iron sources (like spinach, lentils, tofu, and quinoa) often come with fiber, vitamins, and antioxidants that promote overall health, unlike red meat, which may contain saturated fats and cholesterol.

### **4. Boosts Gut Health**
Plant-based iron sources contribute to a healthy gut microbiome by providing prebiotic fiber, which supports digestion and immune function.

### **5. Environmentally Friendly**
Choosing plant-based iron sources reduces the environmental impact compared to meat production, which requires more land, water, and energy.

### **Tips to Improve Plant-Based Iron Absorption**
- **Pair with Vitamin C** (citrus, bell peppers, tomatoes) to enhance absorption.
- **Avoid Tea & Coffee with Meals**, as tannins inhibit iron absorption.
- **Include Fermented & Sprouted Foods** like tempeh or sprouted grains to improve bioavailability.