Where will you get your iron? It turns out that there a plenty of plant-based (vegan) foods that supply a significant amount of iron, in fact in many cases, more iron than in beef!
How much iron does a man or post menopausal woman need?
8 grams of iron per day (a pre-menopausal woman needs 18gm/day)
Beef: A 4 oz serving of lean ground beef provides 2.5 mg of iron which is about 14 percent of your daily value (source)
Question
Which non-meat (non-heme) sources have more iron?
Answer
Lentils: A cup of cooked lentils provides 7 grams of iron.
Find recipe for lentil soup here.
So don't worry about getting enough iron if you have stopped eating red meat. Try some of the plant-based options that may provide more iron than beef (4 ounce servings has 2.5mg.)
Beans are Good Sources of Plant-Based Iron
Chickpeas- 1 cup cooked has 4.7 mg
Navy Beans -1 cup cooked has 4.3 mg
Black Eyed Peas -1 cup cooked has 4.3 mg
Lima Beans (Butter Beans)- 1 cup cooked has 4.1 mg
Quinoa- 1 cup cooked has 2.8 mg
Vegetables Also Contain Iron
Spinach -1 cup cooked has 5.7 mg
Hearts of Palm - 1 cup has 4.6 mg
Mushrooms - 1 cup cooked has 2.7 mg
Sweet Potato- 1 large peeled and cooked ha 2.2 mg
Black Olives - 1 cup has 8.5 (olives are actually a fruit)
* most vegetables contain some amount of iron. When cooking with multiple vegetables, the iron content of the recipe can add up!
Note about absorbability of plant-based iron:
Plant-based iron is not as easily absorbed as heme iron UNLESS you use some of the following simple well known strategies:
1. Eating foods rich in vitamin C at the same time as a food rich in plant-based iron increases absorption. Add a squirt of lemon juice to your lentil soup!
2. Don't drink coffee or tea with lunch or dinner because it inhibits the absorption of iron from the foods you are eating.
Recipes that are are rich in plant-based iron
Greek Lemon Soup (photo above)
Quinoa, sliced almonds, and white raisins (side dish)
Today our low temperature dropped to 53 degrees!
That says soup weather to me!
Plants mainly contain nonheme iron, so even if it's high in iron, absorption of iron is low. So, it's not highly bioavailable. However, if it works for you, then it's the right diet for you.
ReplyDeleteWhat a great reminder of iron rich foods. I tend to run anemic, so this is helpful. I never knew hearts of palm were a decent source of iron. I add them to so many salads I make!
ReplyDeleteJudee, great information and quite interesting, especially the info on quinoa, I had no idea.
ReplyDeleteImportant information Judee, thank you. It's so interesting that citrus can increase absorption!
ReplyDeleteJenna
Have a great New Year. I hope you and your family are enjoying the hollidays.
ReplyDeletebest, mae at maefood.blogspot.com
Mmmm! That Greek lemon soup looks so nourishing, it could almost tempt back into the kitchen tonight -- and I just finished cleaning up for the night! Maybe tomorrow...
ReplyDeleteWe would enjoy the quinoa dish!
ReplyDeleteI am going to try your black bean soup recipe. It does look easy, easier than mine, anyway, and I love black bean soup!
ReplyDeleteSo informative! Thanks for sharing with Weekend Cooking!
ReplyDeleteDo you take supplements as well? Not only for iron, but Vitamin B12. I know vegetarian diets can be lacking in both. Out of your list, mushrooms feature high on mine.
ReplyDeletefrom Tandy I Lavender and Lime https://tandysinclair.com
Very interesting....good information!!....Abrazotes, Marcela
ReplyDeleteThank you for this information and great reminder to consider iron.
ReplyDelete