Nutrient bioavailability is defined as the fraction of a nutrient in a food that is absorbed and utilised (has an active effect). Essentially, the more bioavailable a nutrient, the more easily it is absorbed and utilised by the body.
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Should we eat meat, eggs, dairy and other animal-sourced foods? If so, how should we produce them and how much should we eat? If not, what…
This building block explores key statistics about competing uses for food system resources, focusing on the use of land, crops and wild fish for…
There has been a lot of discussion about the health and environmental benefits and risks of animal-source foods (which include meat, fish, eggs…