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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
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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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