Which of the following statement is true about poultry?

Question

BlackTom AI · Accepted Answer

Heme iron in animal foods is more readily absorbed than non‑heme iron in plants, so animal sources like chicken and duck generally supply iron that the body can use more efficiently than iron from tofu or tempeh.

1) Relevant knowledge points and concepts
- Two forms of dietary iron: heme (from animal flesh) and non‑heme (from plants). Heme iron has substantially higher bioavailability than non‑heme iron.
- Absorption rates: heme iron is typically absorbed at a much higher percentage (commonly cited ranges around 15–35%) while non‑heme iron absorption is lower and more affected by inhibitors (often only a few percent to low tens of percent depending on enhancers/inhibitors).
- Plant foods contain phytates and polyphenols that inhibit non‑heme iron absorption; vitamin C and meat enhance non‑heme iron uptake.
- Food‑safety/freezer guidance: cooked poultry has shorter recommended freezer storage times than raw whole poultry.

2) Step‑by‑step reasoning
- Compare forms: chicken and duck provide heme iron; tofu and tempeh supply non‑heme iron. Because heme iron is absorbed more efficiently, an equivalent iron content in poultry yields more usable iron to the body.
- Consider inhibitors: tofu/tempeh contain phytic acid which can reduce absorption; unless paired with vitamin C or meat, non‑heme iron uptake remains low.
- Therefore, even if absolute iron milligrams are similar, poultry typically results in greater net iron absorption.

3) Intermediate “calculation” illustration
- If poultry provides heme iron absorbed at ~20% and a plant source provides the same milligrams of non‑heme iron absorbed at ~5%, the effective absorbed iron from poultry would be about four times higher (20% vs 5%), demonstrating the practical advantage.

4) Why the correct answer is correct
- Option c correctly states that chicken and duck are better sources of iron compared to tofu or tempeh because they supply heme iron with higher bioavailability and are less affected by absorption inhibitors.

5) Why the other options are incorrect
- a: Incorrect — chicken skin contains a mix of saturated and unsaturated fats; more than half being saturated is not accurate (unsaturated fats are substantial).
- b: Partly misleading — darker poultry flesh does usually contain more fat and somewhat more iron, but it does not contain significantly less protein; protein content is comparable.
- d: Incorrect — cooked poultry should not be frozen as long as raw whole poultry; food safety guidance recommends shorter freezer storage for cooked poultry (much less than 12 months).

6) Conclusion
- The best choice is c. Chicken and duck are better sources of iron compared to tofu or tempeh because they provide more bioavailable heme iron; this confirms the provided answer (c).

Which of the following statement is true about poultry?单项选择题

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