Iron

Seniors remain vulnerable to iron deficiency due to reduced meat consumption, digestive tract bleeding, or difficulties chewing tough proteins. A lack of this mineral results in anemia, characterized by pervasive weakness and pale skin.

To maximize absorption, pair plant-based sources like spinach and lentils with vitamin C-rich foods such as bell peppers. If you prefer animal sources, tenderize lean cuts of beef in a slow cooker to ensure the meat remains easy to chew and digest.