Question

_____ is often the primary source of bioavailable iron.

a. Egg
b. Meat
c. Milk
d. Butter

Answer 1

Meat is the primary source of bioavailable iron, providing both iron and other essential nutrients such as B vitamins.

Step-by-step explanation:

Meat is often the primary source of bioavailable iron. Foods such as meat, liver, fish, and chicken are not only rich in protein but also provide iron and some B vitamins. These sources have a very high nutritional value and are crucial for a balanced diet. While milk and egg are important for other nutrients including amino acids and fats, they are not the primary sources of bioavailable iron. Butter supplies fat-soluble vitamins A, D, and E but is not a significant source of iron.