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Respectively, what substances in dark greens and grains are tightly bound to iron and limit its absorption into the body?

Respectively, what substances in dark greens and grains are tightly bound to iron and limit its absorption into the body?
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Respectively, what substances in dark greens and grains are tightly bound to iron and limit its absorption into the body?

User Lukas Lukac
by
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1 Answer

3 votes

Answer:

oxlic acid

Step-by-step explanation:

I hope this help

User Oikonomiyaki
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