Final Answer:
Meat, fish, and poultry not only contain the well-absorbed heme iron but also have a) Non-heme iron.
Step-by-step explanation:
Meat, fish, and poultry contain both heme iron, which is well-absorbed, and non-heme iron. While heme iron is derived from hemoglobin and myoglobin in animal tissues, non-heme iron comes from plant-based sources and supplements.
Non-heme iron is present in varying amounts in animal-derived foods and is less readily absorbed compared to heme iron due to differences in their chemical structures. Despite this, it still contributes to overall iron intake and plays a crucial role in meeting dietary requirements.
Non-heme iron is not as efficiently absorbed by the body as heme iron. It requires additional assistance from certain dietary factors, such as vitamin C, to enhance its absorption. This type of iron is commonly found in vegetables, grains, nuts, and seeds, as well as in smaller quantities in animal-based foods.
Option A is the right answer.