How can the absorption of non-heme iron present in lima beans be significantly enhanced?

Pairing them with a source of Vitamin C

Lima beans contain a notable amount of iron, which is indispensable for the body's production of hemoglobin, the molecule responsible for carrying oxygen via red blood cells throughout the system. However, the iron sourced from plants, known as non-heme iron, is recognized as being less readily absorbed by the human body compared to heme iron found in animal products. To overcome this inherent lower bioavailability, a specific nutritional strategy must be employed. Significant enhancement of non-heme iron absorption can be achieved by consciously combining the beans in the same meal with a good source of Vitamin C. Examples of effective pairings include adding a slight squeeze of lemon juice over the beans or serving them alongside vegetables that are rich in Vitamin C, such as bell peppers, which actively facilitates the uptake process.