Tag: Iron absorption enhancers

According to a 2010 study published in the *Journal of Agricultural and Food Chemistry*, the bioaccessibility of iron from grains increased by up to 65.9% when consumed with garlic. This reveals that garlic is good for iron deficiency, not as a source of iron itself, but as a powerful enhancer of the iron found in other foods.

Iron deficiency is the most common nutritional deficiency worldwide, affecting millions of people. While many consume iron-rich foods, absorption varies significantly depending on the form, making it crucial to understand the most absorbable forms of iron to maintain adequate levels in the body.