Vitamin C Is Clinically Proven To Improve Iron Bioavailability*

There are two varieties of dietary iron: heme iron, which comes from animal meals sources (e.g., meat, fish, and poultry), and non-heme iron, which comes from each crops and animals. Non-heme iron isn’t absorbed as simply as heme iron, so people who do not eat meat might battle to get sufficient bioavailable iron from their weight-reduction plan.