|Source and function notes||Heme iron (from animal tissue) is best source as non-Heme iron from vegetable sources is not very absorbable|
|Vegetable sources||Kelp; parsley; Jerusalem artichoke; beet greens; Swiss chard; dandelion greens; green peas; artichoke; broccoli, cauliflower, asparagus|
|Fruit sources||Dried prunes, Raisins, Dates, Currants, Strawberries, Blackberries|
|Nut and seed sources||Pumpkin and squash seeds, Sunflower seeds, Almonds, Cashews, Brazil Nuts, Walnut, Sesame seeds, Pecans, Peanuts, Ripe olives|
|Spice and herb sources|
|Toxicity and dangers|
Murray, M. (2005). Encyclopedia of Healing Food. New York, N.Y.: Atria Books
Bland, J., Costarella, L., Levin, B., Liska, D., Lukaczer, D., Schlitz, B., Schmidt, M., Lerman, R., Quinn, S., Jones, D. (2004). Clinical Nutrition: A Functional Approach, Second Edition. Gig Harbor, WA: The Institute for Functional Medicine.