vegetables
Heme iron is more efficiently absorbed by the body, but non-heme iron can also be effective if used in conjunction with vitamin C and other dietary sources of heme iron.
The name hemoglobin is derived from the words heme and globin, reflecting the fact that each subunit of hemoglobin is a globular protein with an embedded heme or iron group.
Heme iron comes from animal sources, while non-heme iron comes from plant sources, so I believe that because mussels are animals, mussels therefore do contain heme iron. Fish also contains heme iron.
Heme iron is much more absorbable than non-heme iron. Since the iron inanimal-based foods is about 40% heme iron and 60% non-heme iron, animal-basedfoods are good sources of absorbable iron. In contrast, all of the iron found in plantbasedfoods is non-heme iron. Meat, fish, and poultry also contain a special meatfactor that enhances the absorption of non-heme iron. Vitamin C (or ascorbic acid)also enhances the absorption of non-heme iron.
Non-heme iron refers to the form of iron found in plant-based foods and supplements, whereas heme iron is the type found in animal-based foods like meat, fish, and poultry. Non-heme iron is not as easily absorbed by the body as heme iron, so consuming it alongside vitamin C can help enhance its absorption.
The two main forms of iron found in food are heme iron, which comes from animal sources like meat and fish, and non-heme iron, which comes from plant sources like spinach and lentils. Heme iron is more easily absorbed by the body compared to non-heme iron.
Heme is decomposed into iron and biliverdin
Heme iron
The iron containing part of hemoglobin is the 'heme' molecule.
Heme Iron
Hemoglobin contains a heme group with an Iron ion attached to it. This iron is what binds to O2.
It is contained in each atom, which is Iron.