Question

the human body needs iron to produce hemoglobin, a substance that helps red blood cells transport oxygen. without enough iron, a person may feel tired and weak. dietary sources of iron include plant sources, such as vegetables and beans, and animal foods, including poultry, red meat, and fish. however, plant and animal sources are not equal. the iron in plants, called nonheme iron, is not easily absorbed by the human digestive system. for example, a half cup of cooked spinach contains a healthy dose of over three milligrams of iron. unfortunately, only five percent of that iron can be used by the body. on the other hand, the iron in animal foods, called heme iron, is better utilized. heme iron is contained within a ring of protein, which helps the body to absorb it easily. what is the main, or central, idea of the passage? plant and animal food sources both contain iron, but the iron in animal foods is more accessible to the body. heme iron, found in meat and fish, is easily absorbed by the human body. plant and animal food sources both contain iron, which helps red blood cells carry oxygen throughout the body.

Explanation:

The passage discusses two types of iron (heme and non - heme) from different food sources (animal and plant). It focuses on their absorption by the body. Heme iron (from meat and fish) is more easily absorbed as it is within a protein ring. Non - heme iron (from plants) has lower absorption. The main idea is about the two kinds of iron and their absorption characteristics.

Answer:

The main idea of the passage is that there are two kinds of iron (heme and non - heme) from different food sources (animal and plant), and heme iron (from animal foods like meat and fish) is more easily absorbed by the body compared to non - heme iron (from plant foods).