Which Of The Following Would Decrease The Bioavailability Of Non Heme Iron?
Which Of The Following Would Decrease The Bioavailability Of Non Heme Iron? Wheat bran, soy products, cow’s milk, and egg tend to decrease bioavailability of nonheme iron when included in a meal. However, the effect of compounds thought to be responsible for the inhibition in purified form (phytate, fiber, phosphoproteins) is dependent on chemical form