That's a good question, spinach have the same type of iron than in red meat, iron-(Fe3+), so it seems that it could a culprit as well. It looks like however th

That's a good question, spinach have the same type of iron than in red meat, iron-(Fe3+), so it seems that it could a culprit as well. It looks like however the absorption of iron in red meat is quite high (15%-35%) compared to spinach (2-5%), so maybe not enough to really be a risk factor.