How does the high Vitamin C content in watercress specifically enhance the utilization of its plant-based iron source?
Vitamin C converts the plant-based iron into a form the body can readily absorb.
The high concentration of Vitamin C in watercress plays a critical synergistic role in making the iron contained within the vegetable more accessible to the human body. Iron sourced from plants, known as non-heme iron, is generally less bioavailable compared to heme iron found in animal products. The text specifies that Vitamin C is necessary to convert this plant-based iron into a form that the body can readily absorb. This process essentially 'unlocks' the iron, making it significantly more accessible than in other greens that might contain iron but lack this necessary companion vitamin. This nutritional feature is particularly valuable for populations, such as pregnant women or teenage girls, who are often at higher risk for iron deficiency.
