Bioavailability
Bioavailability: Why Eating a Nutrient Doesn't Mean Absorbing It
Bioavailability is how much of a nutrient your body actually absorbs and uses. It explains why the numbers on a nutrition label don't tell the whole story.
IntermediateCarrot Nutrition: Beta-Carotene, Eye Health, and the Fat Absorption Rule
Carrots are best understood through beta-carotene bioavailability: what you absorb depends on preparation and fat intake.
BeginnerDoes Cooking Destroy Nutrients? The Evidence by Vitamin and Method
Cooking destroys some vitamins, increases others' bioavailability, and reduces antinutrients. Here's what the evidence shows by nutrient and cooking method.
BeginnerIron Absorption: Why Heme Iron and Non-Heme Iron Behave Differently
Heme iron from meat absorbs at 15-35%. Non-heme iron from plants absorbs at 2-20%. Learn which foods enhance or block iron absorption and why spinach is a poor iron source.
IntermediateTomato Nutrition: Lycopene, Processing Effects, and Real-World Benefit
Tomatoes provide lycopene and vitamin C, with evidence that processing and fat pairing can improve lycopene bioavailability.
BeginnerTurmeric Nutrition: The Curcumin Bioavailability Problem
The health benefits of turmeric hinge almost entirely on bioavailability. Learn why plain turmeric falls short and what the science actually tells you
IntermediateZinc Bioavailability: Why Oysters Win and How to Absorb More from Plants
Zinc absorption varies 10x between animal and plant sources. Phytate in grains and legumes blocks it. Here's how to get more zinc from your diet.
Intermediate