*3.1. Dietary Diversification*

Dietary diversification is a food-based strategy that involves consuming a wide range of di fferent foods, especially di fferent plant based foods such as vegetables, fruits, and whole grains. Dietary diversification also uses strategies at the household level, such as preparation of food that involves soaking, fermentation, and germination, as these enhance micronutrient content and bioavailability [81]. Fruits and vegetables rich in promoter substances (ascorbate and β-carotene) that increase mineral absorption should be taken along with a reduced intake of foods rich in anti-nutrients (phytic acid and polyphenols), which inhibit mineral absorption. For example, for iron improvement, foods rich in ascorbic acid (Fe absorption promoter) should be consumed [82,83]. Germination and fermentation can improve iron bioavailability, as these methods increase the activity of phytase enzymes that hydrolyze

phytic acid in whole grain cereals and legumes [84]. Levels of folates in diets can be improved by the consumption of naturally folate-rich foods [85] or sprouted seed [86].
