Kiwi and Cashews make an excellent pair. Plant-based iron is widely unavailable to the body but coupling these sources (ie. cashews) with vitamin C (ie. kiwi) will greatly aid its absorption. Vitamin C will form an absorbable complex with iron and additionally act to reduce it to its ferrous form which is less inhibited by antinutrients like phytic acid.
Sources of Plant-based Iron:
Lentils
Spinach
Sesame Seeds
Garbanzo Beans
Olives
Sources of Vitamin C:
Papaya
Bell Pepper
Broccoli
Brussels Sprouts
Orange
