Certain foods just don’t get along with a hot cup of tea.
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Theres a lot to love aboutteaits tasty, hydrating, and easy to find.
But how does it work, exactly?
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To learn more, we tapped registered dietitians for expert insight on the matter.
Black tea is a particularly rich source, followed by green tea.
Thanks to their antioxidant properties, tannins are partially responsible for the manybenefits of tea.
Its commonly believed that tannins reduce the absorption ofiron, a mineral needed for healthy blood.
But as with most aspects of nutrition, there are caveats to consider.
If youre concerned about iron absorption or have a pre-existing iron deficiency, avoid overdrinking tea.
Heme iron is found in animal foods, including meat, poultry, and fish.
Heme iron is better absorbed by the body, while non-heme iron isnt absorbed as well, notes Salazar.
Tannins primarily affect the absorption of non-heme iron.
This means theyre less of an issue for heme iron, or iron from animal sources.
But heres the kicker: Beans, like tea, contain tannins themselves.
Tasty examples include bell peppers, tomatoes, and lemon juice.
Tofu
As far as iron goes,tofuis an excellent plant-based source.
Nuts
Nutsare another source of non-heme iron.
