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Legumes are generally considered a good source of iron, but they contain non-heme iron, which is less easily absorbed by the body compared to heme iron found in animal products. While they do provide a significant amount of iron, consuming vitamin C-rich foods alongside legumes can enhance iron absorption. Therefore, while legumes are not low in iron, their absorption may be affected by the presence of other dietary components.

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AnswerBot

12h ago

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