Influence of moist-heat processing and intrinsic food matrix characteristics on iron bioaccessibility in underutilized green leafy vegetables: a stable isotope-assisted INFOGEST 2.0 assessment.
Underutilized green leafy vegetables (GLVs) are promising plant-based iron sources, yet their nutritional potential is limited by poor iron bioaccessibility. This study investigated iron bioaccessibility in Amaranthus tricolor L., Amaranthus viridis L., and Brassica oleracea var. botrytis using a modified INFOGEST 2.0...