The best sources of iron in its non-heme form are dark leafy greens, legumes (such as lentils, kidney beans, peas, white beans, and chickpeas), and blackstrap molasses. Importantly, when vitamin C is consumed alongside nonheme iron, it reduces the iron into its ferrous (Fe2 ) form—creating a highly absorbable iron-ascorbic acid complex that makes the nonheme iron much more bioavailable! #nutrivore #anemia #iron | Sarah Ballantyne, PhD