The portion of a nutrient actually used by the body after ingestion.
Bioavailability is the fraction of a nutrient ingested that is actually absorbed and used by the body. It varies depending on the food, chemical form of the nutrient, and dietary combinations.
Heme iron from meat (20-30% absorbed) is more bioavailable than non-heme iron from plants (5-10%). Vitamin C increases iron absorption from plants. Calcium from dairy products is better absorbed than from spinach. Cooking can improve or reduce bioavailability.
Determining the actual effectiveness of a nutritional intake beyond theoretical values.
Combine foods intelligently: vitamin C with plant-based iron sources, fats with fat-soluble vitamins.
It's not just what we eat, but what the body actually absorbs that matters.
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