Adding lemon juice to spinach is a smart nutritional pairing because vitamin C significantly improves the absorption of plant-based iron.

That said, absorption is not “instant,” and energy does not skyrocket immediately from one serving. The effect is cumulative. Consistently pairing vitamin C–rich foods with plant iron sources can meaningfully improve iron status, especially for individuals who rely primarily on plant-based diets.

A practical approach is squeezing fresh lemon over cooked or raw spinach or combining spinach with citrus in a salad. This pairing enhances nutrient bioavailability and supports long-term energy through improved iron utilization.

Studies:

Vitamin C and Non-Heme Iron Absorption

Iron Bioavailability in Plant Foods

Hemoglobin and Oxygen Transport

Iron Deficiency and Fatigue

Oxalates and Mineral Absorption