Haem iron

Haem iron is mostly derived through the consumption of myoglobin and haemoglobin from red meat. Haem iron is bound within a protoporphyrin ring, which prevents interactions with dietary inhibitors that hamper the absorption of iron. Haem iron tends to be better bioavailable than non-haem iron (Anderson & Frazer, 2017).

Synonyms: Heme iron
Image from (PubChem, 2021): Haeme B; https://pubchem.ncbi.nlm.nih.gov/compound/4973