Final answer:
Vitamin C enhances the absorption of iron by forming a chelate with non-heme iron and reducing it to a more absorbable form, impacting overall iron bioavailability.
Step-by-step explanation:
The water-soluble vitamin that enhances the absorption of iron is vitamin C. Vitamin C, also known as ascorbic acid, can be found in citrus fruits like lemons and oranges, as well as in green vegetables, cabbage, and tomatoes. It plays a crucial role in increasing the bioavailability of non-heme iron, which is the form of iron present in plant-based foods. By reducing iron to the ferrous form (Fe2+), vitamin C facilitates its absorption in the intestine.
Furthermore, vitamin C may form a soluble iron chelate with non-heme iron, which makes it more available for absorption. It is interesting to note that vitamin C also offers health benefits like reducing the duration and severity of the common cold.