Bioavailability refers to the extent to which nutrients in food are absorbed and utilized by the human body, usually expressed as a percentage. The correct description is: the higher the bioavailability, the more nutrients the human body absorbs and utilizes, and the higher the nutritional value of food.

Different foods have different bioavailability. For example, the bioavailability of protein is higher than that of carbohydrate and fat, and the bioavailability of animal protein is higher than that of plant protein. Some factors will affect the bioavailability of food, such as processing methods, food combination, individual differences and so on.

In addition, the bioavailability is also affected by age, sex, health status, lifestyle and other factors. For example, the bioavailability of infants and young children is relatively high, because their bodies need more nutrition to support growth and development; The bioavailability of the elderly may decline, because their body's ability to absorb and utilize nutrients will decline with age. In our daily diet, we should choose foods with rich nutrition and high bioavailability. At the same time, we should pay attention to food collocation and cooking methods to improve the bioavailability of food and ensure that the body gets enough nutrition.