Nutrition advice for enhancing iron absorption in lentils

Nutritionists recommend adding Vitamin C to lentils during cooking to improve the absorption of plant-based iron. According to Spanish nutritionist Pablo Ojeda, incorporating ingredients such as vinegar, tomato, pepper, or orange juice can help break down anti-nutrients like oxalic and phytic acids, which naturally hinder nutrient assimilation.

This cooking method not only increases nutritional value but also makes the meal easier to digest and can help lower the glycemic index of legumes. Such a technique is particularly beneficial for individuals managing diabetes or those seeking to maintain stable blood sugar levels.