Iron in meat and liver is better absorbed than that in eggs and leafy vegetables. With animal foods, the mean iron absorption ranges from 7% from ferritin to 22% from veal muscle, with intermediate values of 11 % from fish and 13% from liver. Animal protein in beef, pork, chicken or fish (but not egg and milk) increases absorption of non-heme iron from vegetable sources. On a rice-based diet, iron absorption increases with the addition of 40 g fish.
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