What does the term 'bioavailability' refer to in nutrition?

The term 'bioavailability' in nutrition specifically refers to the proportion of nutrients that are absorbed and utilized by the body after consumption. This concept is crucial because not all nutrients present in food are necessarily available for absorption; factors such as the food matrix, processing, cooking methods, and individual physiological characteristics can influence this.

For instance, certain nutrients might be more bioavailable when consumed with specific food combinations or after certain cooking methods which can enhance their absorption. Understanding bioavailability is vital for nutrition because it helps assess how effectively nutrients can contribute to health and metabolic processes within the body, guiding dietary choices and supplementation strategies.