Which of the following nutrients enhances the absorption of iron?

Vitamin C enhances the absorption of iron, particularly non-heme iron, which is found in plant-based foods. When vitamin C is present in the digestive system along with non-heme iron, it reduces the ferric form of iron (Fe3+) to the ferrous form (Fe2+), which is more soluble and readily absorbed in the intestines. This process significantly increases the efficiency of iron absorption from food sources, which is particularly important for individuals at risk of iron deficiency, such as vegetarians, pregnant women, and those with increased iron needs.

Understanding the role of vitamin C in iron absorption is crucial for developing dietary strategies that can help prevent iron deficiency anemia. Foods high in vitamin C, such as citrus fruits, strawberries, bell peppers, and tomatoes, can be encouraged to be consumed alongside iron-rich foods to improve overall iron status.

Other nutrients listed, such as calcium and vitamin D, do not have this enhancing effect on iron absorption and in some cases, calcium may even inhibit iron absorption when consumed in large amounts. Vitamin B12 is essential for red blood cell formation but does not play a direct role in enhancing the absorption of iron.