3. Red Meat – The Iron-Heavy Carnivore’s Delight
Red meat, including beef, lamb, and venison, is a rich source of heme iron, which is more easily absorbed by the body compared to non-heme iron found in plant-based foods. A 3-ounce serving of beef, for example, provides about 2.2 to 3.3 milligrams of iron. Consuming red meat can help maintain adequate iron levels, especially for individuals who have higher iron requirements, such as pregnant women or athletes.
In addition to its iron content, red meat is also an excellent source of high-quality protein, which is important for building and repairing tissues, as well as maintaining healthy bones, muscles, and skin. Red meat also contains essential nutrients like zinc, which is vital for a strong immune system, and B vitamins, which help convert food into energy.
To get the most out of your red meat consumption, choose lean cuts of meat, and try to incorporate a variety of different types, such as beef, lamb, and venison, into your diet. You can enjoy red meat in various dishes, such as steaks, burgers, stir-fries, or stews. To further boost iron absorption, pair red meat with vitamin C-rich foods like bell peppers, tomatoes, or citrus fruits. (3)
