Bioavailability

Understanding Bioavailability

The proportion of a nutrient that is absorbed and utilized by the body after ingestion. Combining non-heme plant iron with vitamin C, for example, increases its bioavailability.

Bioavailability refers to the proportion of a nutrient that your body successfully absorbs and utilizes after you eat it. Not everything we consume is fully absorbed; many factors can block or enhance this process.

For example, pairing plant-based iron with Vitamin C significantly increases its bioavailability. Understanding this is key to successfully transitioning to a plant-forward diet, as it ensures you get the most nutritional value from your food.