Code of practice for industrial radiography: draft for consultation

Haem iron in meat, seafood and chicken is more easily absorbed than the iron in legumes, vegetables and cereals (non-haem iron). Some components of drinks (tannins) and foods (phytates) bind to the non-haem iron in foods so lower the amount of iron the body absorbs. However, consuming vitamin C at the same time increases iron absorption. ................
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