Bioavailability of individual vitamins varies based on the amount of the vitamin in the food, whether the food is cooked, raw, or refined, the food's digestibility, an individual's nutrition status, and whether the vitamin is a natural or synthetic form.

Question

Quizplus · Accepted Answer

The bioavailability of vitamins is influenced by several factors including the form of the vitamin (natural or synthetic), the matrix of the food containing the vitamin, the method of food preparation (cooked, raw, refined), and individual factors such as a person's nutritional status.

Bioavailability of Individual Vitamins Varies Based on the Amount of the Vitamin