LESSONS

Review: Micronutrients

Lesson 4_page 26To improve the bioavailability of iron in food and reduce the impact of phytates, consider

  • Sprouting beans and whole grains before cooking
  • Soaking beans and whole grains before cooking
  • Fermenting legumes (beans, lentils, peanuts) before consumption
  • Serving non-heme iron foods alongside foods rich in vitamin C