13 Ancient Food Pairings Science Finally Caught Up With

4. Spinach or Leafy Greens + Lemon (Vitamin C)

Leafy greens like spinach contain plenty of iron, but it’s the plant form called non‑heme iron, which the body doesn’t absorb as easily. Vitamin C changes that. A squeeze of lemon or a side of tomato chutney provides ascorbic acid, which helps convert iron into a form the gut can absorb. That’s why many traditional plates pair greens or dals with a sour or citrusy element. The practice is especially helpful for people relying on plant sources for iron, including many vegetarians. So when you serve saag or palak, add a lemon wedge or a tangy chutney. It’s a small cultural habit with a straightforward nutritional payoff: better iron uptake and less chance of deficiency over time.