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2 clusters · 2 sources · 24 days · First seen · Last updated

Nutritional methods for iron absorption in legumes

Overview

Nutritionists recommend specific dietary practices to enhance the absorption of non-heme iron found in plant-based foods. Because plant-based iron is more difficult for the body to assimilate due to antinutrients like phytates, tannins, oxalates, and saponins, experts suggest pairing legumes with acidic components or vitamin C.

Specific recommendations include adding vinegar, tomato, pepper, or orange juice to meals such as lentils or chickpeas. These additions can help break down anti-nutrients and stimulate gastric acid secretion to make minerals more available. Furthermore, these methods may improve digestibility and help lower the glycemic index of the legumes, which is beneficial for managing blood sugar levels.

Entities

Pablo Ojeda

Timeline

  1. [HEALTH] 2 sources
    Nutrition advice for enhancing iron absorption in lentils

    Nutritionists suggest adding Vitamin C, such as vinegar or citrus juice, to lentils to enhance plant-based iron absorption and reduce anti-nutrients.

  2. [HEALTH] 2 sources
    Nutritionists suggest pairing legumes with vitamin C or vinegar to boost iron absorption

    To improve iron absorption from legumes, nutritionists suggest pairing them with vitamin C or acidic foods like vinegar or citrus fruits to counteract antinutrients like phytates.

Sources

iefimerida.gr · ilialive.gr