Which food sources are rich in iron?

The choice of legumes, fruits, and lean red meats as rich sources of iron is particularly relevant due to their varying forms of iron and their availability in different dietary patterns. Lean red meats are one of the most significant sources of heme iron, which is highly absorbable by the body. Legumes such as lentils, beans, and peas are excellent sources of non-heme iron and also provide additional nutrients like protein and fiber. While fruits are generally not known for high iron content, some, such as dried fruits, can provide beneficial amounts of non-heme iron, along with vitamin C, which can enhance the absorption of iron from plant sources.

The other options do not provide an adequate source of iron. Potatoes and corn are low in iron, fish and eggs, while containing some iron, do not compare in richness to the combination of legumes and lean red meats. Rice and oats also contain minimal amounts of iron and yield lower overall iron content than the selected choice. Thus, the combination of legumes, fruits, and lean red meat provides a well-rounded profile for iron intake, reinforcing the significance of varying sources in a balanced diet for optimal iron absorption and overall health.