Table 1.

Major contributors to dietary intake of heme and dietary antioxidant capacity

NutrientMain food contributors (% contribution)
Total heme ironBeef (30%), sheep (11%), sausage (10%), ham (5%), other offal (5%), pâté/rillettes (5%), liver (4%), rabbit (4%), pork (4%), poultry (4%), and horse (4%)
Nonnitrosylated heme ironBeef (35%), lamb (13%), liver (5%), other offal (6%), rabbit (5%), pork (5%), poultry (5%), horse (4%), and veal (3%)
Nitrosylated heme ironSausages (43%), ham (23%), pâté (22%), and salami (6%)
Dietary FRAPVegetables and fruits (29%), wine (15%), tea (14%), and chocolate (9%)