I thought about it when i switched from weekly liver to daily liver.
Unlike muscle meat, liver's iron is mostly non-heme iron.
Itt is about 86% non heme iron and 14% heme iron.
is this the case for all livers or just cow/ruminant livers? 75% of the time I choose chicken liver as my source due to its lower iron content, but if got a higher heme ratio, it would be nice to know. thanks.