Minerals are absorbed primarily in the small intestine. Factors affecting absorption include:
- Bioavailability: The proportion of a nutrient that is absorbed and utilized. For example, iron from animal sources (heme iron) is more easily absorbed than iron from plant sources (non-heme iron). - Interaction with Other Nutrients: Some minerals compete for absorption. For example, high levels of calcium can inhibit the absorption of iron and magnesium.
