A registered dietitian and TODAY contributor Kristin Kirkpatrick has revealed that adding Olive Oil to plant foods can increase the bioavailability of nutrients, or the fraction of nutrients consumed that the body can absorb, utilize or store. The oil can enhance the absorption of vitamins, minerals, and antioxidants from foods and increases the bio-availability of foods. Kirkpatrick suggests that adding fat to vegetables like leafy greens, broccoli, or sweet potatoes with oil is one of her favorite ways to boost nutrient intake. Extra virgin olive oil is considered one of the healthiest cooking oils due to its high content of omega-3 fatty acids and is a quick way to get more of these heart-healthy fats and up bioavailability. Other ways to improve bioavailability include steaming foods, adding healthy spices like turmeric and black pepper, chopping or crushing veggies, and combining plants high in vitamin C plants with iron-rich foods.