What culinary addition significantly boosts the body's absorption of non-heme iron from black-eyed peas?

A source of Vitamin C

Iron obtained from plant-based sources, classified as non-heme iron, is inherently less bioavailable or readily absorbed by the human digestive system compared to the heme iron found in meat products. To maximize the nutritional benefit derived from the iron present in black-eyed peas, a specific dietary pairing is recommended. This strategy involves incorporating sources of Vitamin C into the same meal. Examples provided include adding fresh tomatoes, bell peppers, or incorporating a squeeze of fresh lemon juice over the finished dish. This simple culinary technique creates a chemical environment that dramatically increases the efficiency with which the body can absorb the iron content, ensuring that the energy-transporting benefits of the mineral are fully realized.