Why is oxygen low at the thermocline of a body of water? Why are cyanobacteria important? Why is ozone an important form of oxygen? Why does phytoplankton need iron? Why does the sclera have spots? Why do plants/trees take in carbon dioxide and humans take in oxygen?
Iron absorption from food tends to increase when the stores in our body are low and decrease when levels are higher. There are a few factors that can affect non-heme (the type found in plants) iron absorption. Phytates found in cereals and pulses, tannins in tea and coffee and calcium ...