Vitamin C Is Clinically Shown To Enhance Iron Bioavailability*

There are two types of dietary iron: heme iron, which comes from animal food sources (e.g., meat, fish, and poultry), and non-heme iron, which comes from both plants and animals. Non-heme iron is not absorbed as easily as heme iron, so individuals who don’t eat meat may struggle to get adequate bioavailable iron from their diet.