Vytogo is an abundant source of highly bioavailable plant-based Iron, containing 15% of the daily recommended value in a single tablespoon sized serving!
There are two types of dietary iron – heme and non-heme iron. Heme iron usually comes from animal products whereas non-heme iron mainly comes from plant sources. Although there is great variability in the absorption of both, it is generally accepted that animal sources of iron are more bio-available than plants sources due to a peptide known as MFP factor. Furthermore, dietary factors are known to play a greater role in the absorption of non-heme iron, meaning care must be taken to prevent iron deficiency when eating a plant-based diet.
The first dietary consideration to ensure effective non-heme iron absorption is avoiding or properly processing foods with iron inhibitors. One of the most common iron inhibitors is phytic acid, found in grains, legumes, nuts and seeds (except hemp seeds). Thankfully, you can easily remove or reduce phytic acid in these foods by heating, soaking, sprouting or fermenting them. Another common iron inhibitor is oxalic acid, which is often found in dark leafy greens and other vegetables. Luckily, boiling and discarding the boiled water before consuming easily removes oxalic acid from these foods. Although more research is needed, there are also indications that tannic acid found in coffee, certain berries, and some spices could also inhibit iron absorption. While there are many iron inhibitors, there is only one accepted way to boost non-heme iron absorption – ascorbic acid (Vitamin C). Vitamin C does not enhance the absorption of heme iron but does help release a higher percentage of iron from non-heme sources, which increases your body’s to absorb it.