Availability

Availability, in nutrition, is the degree to which dietary nutrients occur in a form the body can absorb and utilize — a concept closely tied to bioavailability. Iron from meat (haem iron), for instance, is far more available than iron from cereals, where phytates bind the mineral and block absorption. Food scientists consider availability when fortifying foods, choosing mineral forms and food matrices that the body can actually use, and when assessing whether a diet truly meets nutritional needs. Processing steps such as fermentation, germination, and cooking can improve availability by breaking down inhibitors, which is why traditional preparation methods often enhance the nutritional value of staple foods.