Which vitamin is known to assist with the absorption of iron from plant-based foods?

Vitamin C plays a crucial role in enhancing the absorption of non-heme iron, which is the type of iron predominantly found in plant-based foods. This vitamin facilitates the conversion of iron into a more soluble form, making it easier for the intestines to absorb. When vitamin C is consumed alongside iron-rich plant foods, such as spinach or lentils, it significantly improves the bioavailability of the iron present in those foods.

In contrast, other vitamins listed do not have the same effect on non-heme iron absorption. Vitamin A is essential for various bodily functions, but it does not specifically enhance iron absorption. Vitamin D is primarily involved in calcium metabolism and bone health, while Vitamin E functions mainly as an antioxidant and does not influence iron uptake. This highlights the important role that vitamin C plays in nutrition, particularly for individuals relying on plant-based sources for their iron intake.