All Glossary Terms
Nutrition
Bioavailability
The proportion of a nutrient that is absorbed and available for use.
Bioavailability is the percentage of a consumed nutrient that actually gets absorbed and used by the body. It varies by nutrient source, preparation method, and what it's consumed with. For example, iron from meat (heme) is more bioavailable than from plants (non-heme). Vitamin C increases iron absorption; calcium decreases it.
Examples
- Heme iron: 15-35% absorbed
- Non-heme iron: 2-20% absorbed
- Vitamin C increases iron absorption