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Absorption of dietary iron in iron salt form (as in most supplements) varies somewhat according to the body's need for iron, and is usually between 10% and 20% of iron intake. Absorption of iron from animal products, and some plant products, is in the form of heme iron, and is more efficient, allowing absorption of from 15% to 35% of intake.
While it does contain more iron than many vegetables such as asparagus, Swiss chard, kale, or arugula, it contains only about one-third to one-fifth of the iron in lima beans, chickpeas, apricots, or wheat germ. Additionally, the non-heme iron found in spinach and other vegetables is not as readily absorbed as the heme iron found in meats and fish.
This causes aquatic plants to become heavily encrusted with a light-orange floc of iron oxyhydroxide near the point of oxygen gas released from the plants. [4] Factors such as local geology, parent rock mineralogy, ground-water composition, and geochemically active microbes and plants influence the formation, growth, and persistence of iron ...
An analysis of data from more than 8,000 adults in the U.S. revealed that 14% had low iron blood levels, ... The best food source of iron is red meat, which contains heme, Ardehali said, adding ...
Nutrients in the soil are taken up by the plant through its roots, and in particular its root hairs.To be taken up by a plant, a nutrient element must be located near the root surface; however, the supply of nutrients in contact with the root is rapidly depleted within a distance of ca. 2 mm. [14] There are three basic mechanisms whereby nutrient ions dissolved in the soil solution are brought ...
A diet rich in fruits, vegetables, whole grains, fish, legumes, and dairy may help lower the risk of gastrointestinal cancers, including colorectal cancer, recent research suggests.
Diets became more diverse, with a decrease in consumption of cereals and roots and an increase in fruits, vegetables, and meat products. [107] However, this increase masks the discrepancies between nations, where Africa, in particular, saw a decrease in food consumption over the same years. [ 107 ]
Plant nutrition is a difficult subject to understand completely, partially because of the variation between different plants and even between different species or individuals of a given clone. Elements present at low levels may cause deficiency symptoms, and toxicity is possible at levels that are too high.