What type of iron is found in vegetarian sources and is less readily absorbed by the body?

Nonheme iron is the correct answer because it is the type of iron primarily present in plant-based foods, such as legumes, grains, nuts, and vegetables. This form of iron is not as readily absorbed by the human body compared to heme iron, which is found in animal sources like meat and fish.

The absorption efficiency of nonheme iron can vary significantly due to various dietary factors. For example, the presence of certain compounds, such as phytates in grains and legumes or calcium in dairy products, can inhibit nonheme iron absorption. Conversely, vitamin C and certain organic acids can enhance its absorption when consumed together.

In contrast, heme iron, found in animal products, is typically absorbed more efficiently, making it a more accessible source of iron for the body. Other forms of iron, such as ferrous iron and oxidized iron, refer to specific states of iron ions and are not classifications based on dietary sources. Ferrous iron is the form that is more readily absorbed but is still not the same as the classification of iron sources commonly discussed in a nutrition context. Therefore, nonheme iron is specifically associated with plant-based dietary sources and lower absorption rates, making it the correct answer.