You have it reversed, iirc. The iron in broccoli is one of the best in terms of plant based bioavailability, and has a higher base amount, and the iron in lentils has some of the least amount of bioavailability, around 2%. Spinach’s bioavailability is low too, but still higher than that at 6%.
Of course, in practice, you can just take an iron supplement or cook with cast iron and not worry about this at all.
You have it reversed, iirc. The iron in broccoli is one of the best in terms of plant based bioavailability, and has a higher base amount, and the iron in lentils has some of the least amount of bioavailability, around 2%. Spinach’s bioavailability is low too, but still higher than that at 6%.
Of course, in practice, you can just take an iron supplement or cook with cast iron and not worry about this at all.