A hemoglobin derivative, heme iron can be found in any foods coming from animals which contained hemoglobin. Beef, fish and chicken are all examples. Hemoglobin is a protein that exists within the red blood cells and its job is to get oxygen to other cells throughout the body. Heme iron is the type most easily absorbed by the body, and hemoglobin needs its presence to do its job and distribute oxygen.
Non-heme iron is a chemical unit that exists in foods obtained from plant life. One of the aspects of this type is that the body gathers it better if its sources are eaten along with protein from animals as well as vitamin C. It simply does not get absorbed by the body as easily as heme iron. Non-heme iron can be sourced from foods such as lentils, beans and strawberries.
Dietary sources of heme iron include liver, red meat, poultry and fish. Shellfish is also a great source of this iron. Of all shellfish, oysters are the most iron-rich. From any of these foods, iron is collected more quickly by the body. Additional sources of food providing the non-heme type include peas, legumes, any whole grains and green vegetables. Supplements are another usable source of iron. A good and common iron supplement is called ferrous sulfate. Others exist as well, such as ferrous glycine and ferrous succinate.
Iron is absolutely necessary for the human body and to most living things on earth. Not only does it support hemoglobin's function in distributing oxygen within the body, it is also a requirement for healthy organ operation and it is necessary for creating myoglobin. Myobglobin is the protein present within muscle tissue.