[R.B.]

Mtngrl thanks for that very useful link - me thinks you may be better informed than you are letting on - whereas I just google (-:.

Iron absorption from vegetable sources - Tea (tannins) and phytates found in grains are reported to block absorption of iron. Phytates may block the absorption of a number of minerals. Vitamin C sources are repeated to increase absorption - eg lemon juice in tea and on spinach. Fermentation and sprouting reduces phytates - a subject on its own. Iron is more easily absorbed from meat and fish. Many people in the USA are deficient in one or more minerals

http://www.veetea.com/site/articles/Tea-and-Iron

http://www.ncbi.nlm.nih.gov/pubmed/2507689

http://www.ncbi.nlm.nih.gov/pubmed/8...?dopt=Abstract

http://sickle.bwh.harvard.edu/iron_absorption.html

http://www.ncbi.nlm.nih.gov/pubmed/2820048

http://www.vrg.org/nutrition/iron.htm#heme

http://www.ncbi.nlm.nih.gov/pubmed/8829129