Do you know what the bioavailability of nutrients in a food is? 
It is the relationship between the amount of nutrients that is consumed and what is actually absorbed. There are factors that influence this count, such as age and physiological condition, for example, during pregnancy.
The absorption of one nutrient can be affected by another, helping or hindering it. The increase in bioavailability means that these nutrients are used more by the body. Understanding the interactions that occur during digestion allows us to avoid vitamin and mineral deficiencies.
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Vitamin C (citrus fruits such as oranges and lemons) |
Iron (meat, dark leafy greens, and beans) |
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Calcium (Milk, cheese and yogurt) |
Iron (meat, dark leafy greens, and beans) |
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Vitamin D (Milk and dairy products, egg yolks and fish) |
Calcium (Milk, cheese and yogurt) |
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Zinc (meat, fish and poultry, milk and dairy products and seafood) |
Copper (seafood, liver, nuts and dried fruits) |
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Drinking a small glass (200mL) of natural juice or sucking on an orange or tangerine after main meals increases iron absorption.
Ingesting cheese preparations such as filet parmigiana and stroganoff along with beans and cabbage, for example, can reduce iron absorption.
Sources:
http://cyberdiet.terra.com.br/conheca-a-interacao-dos-nutrientes-no-organismo-2-1-1-257.html