Vegetarians and vegans may also be more susceptible to iron deficiency due to the lower bioavailability of plant-based iron sources (by some estimates, the bioavailability of iron from vegetarian diets is about half that of an omnivorous diet, meaning the amount of iron needed from the diet may be higher than recommended intakes for omnivores). The addition of about 25 mg of ascorbic acid to a meal approximately doubles the percentage of non-heme iron absorbed, although the exact percentage vari
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Vegetarians and vegans may also be more susceptible to iron deficiency due to the lower bioavailability of plant-based iron sources (by some estimates, the bioavailability of iron from vegetarian diets is about half that of an omnivorous diet, meaning the amount of iron needed from the diet may be higher than recommended intakes for omnivores). The addition of about 25 mg of ascorbic acid to a meal approximately doubles the percentage of non-heme iron absorbed, although the exact percentage vari
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