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← All articles Nutrient absorption Nutrients on a label are not always the same as what your body uses.
Preparation matters Cooking tomatoes increases lycopene availability; soaking and sprouting pulses reduces phytates; light cooking of cruciferous vegetables softens fibre while preserving vitamin C.
Personal factors Age, gut health, medication, and micronutrient status all shape absorption. Individual needs vary.
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This platform provides general nutrition information and is not a substitute for medical advice, diagnosis, or treatment. Nutritional needs vary between individuals.
Inside Food
An evidence-based encyclopedia of raw and minimally processed ingredients — what they contain, how the body uses them, and what to consider when eating them.
This platform provides general nutrition information and is not a substitute for medical advice, diagnosis, or treatment. Nutritional needs vary between individuals.
The only 6 sources this site cites
USDA anchors nutrient composition. EFSA, NIH ODS, WHO and PubMed provide the scientific evidence. The Harvard T.H. Chan Nutrition Source helps translate that evidence into practical guidance — never as a replacement for the primary sources. Anything not confirmed in one of these six is marked on-page with a redUnverified badge so you can review it.
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