Why Doesn't the Body Always Absorb Iron Properly?
Certain compounds found in coffee, cocoa, green tea, black tea, and red wine can reduce iron absorption. Plant compounds such as phytates in whole grains and oxalates in spinach may also bind to iron and decrease its availability. In addition, the body absorbs only a small proportion of the iron consumed through food. Combining iron-rich foods with sources of vitamin C can significantly improve iron absorption.