Foods that are good sources of iron fall in to two categories: heme and non heme Iron. Heme Iron is found in animal products and is very well absorbed. Non heme Iron is found in plant sources and has quite a low absorption rate.
-Choose a high iron protein at least daily (preferably a heme source), two to three times daily if you have symptoms of low iron.
- Choose at least 1-2 high iron plant foods to help prevent deficiency or replace mild depletion. I always suggest my clients have dark leafy greens at least three times per week and lentils/legumes 1-2 times per week. Aside from the fibre, antioxidant/phytonutrient benefits you'll be upping your iron intake daily. Always pair non-heme iron sources with Vitamin C rich foods (see below for examples).
Heme:
Liver, oysters, mussels, beef, shrimp, poultry (particularly dark meat), sardines, lamb, tuna, trout, salmon
Non Heme: Eat with Vitamin C rich foods to enhance absorption
Pumpkin seeds, some tofu, soybeans (edamame), lentils, hummus, red kidney beans, dark leafy greens (kale, spinach, collard greens, swiss chard), wheat germ, chickpeas, tahini/sesame seeds, quinoa, oats/oatmeal, potato with skin
Vitamin C rich foods: Mainly found in fruits and veggies. Skip juice and have the fruit instead to avoid the sugar rush and crash – its not a performance helper.
Fruit: Guava, papaya, kiwi, strawberries, pineapple, lychee, oranges, cantaloupe, mangos, avocado,
Veggies: Peppers*, broccoli*, red cabbage, brussel sprouts, snow peas, kale, rapini, potato with skin, bok choy