Combo #6: Lemon and Kale
“Vitamin C helps make plant-based iron even more absorbable,” says nutritionist Stacy Kennedy of the Dana Farber Cancer Institute. As a matter of fact, it actually transforms much of the plant-based iron into a form that’s quite similar to what’s found in fish and red meats.
Kennedy suggests getting your daily dose of vitamin C from citrus fruits, leafy green vegetables, strawberries, tomatoes, bell peppers, and broccoli and getting plant-based iron from leeks, beet greens, kale, spinach, mustard greens, Swiss chard, and fortified cereals.
So, whether you’re cooking dark greens or making a healthy salad, be sure to include a squeeze of citrus. This way you’ll boost your immunity and muscle strength more than just by eating these foods separately.
