Not to mention that these don’t take into account actual absorption. I had a better study, which also looked at animal products, but this is for iron absorption for legumes:
https://www.sciencedirect.com/science/article/abs/pii/S0002916523243695
So, you read that legumes are excellent sources of iron, but the amount of iron that humans actually absorb is super low.
While meat is better, even there the absorption is only 35-45% for beef liver.
These tools just look on the “label” and don’t address absorption.





