Edible compositions or products which are nutritionally supplemented with one or more iron (II) mineral sources, one or more high ferric ion reducing agents such as ascorbic acid, edible ascorbic acid salts, edible ascorbic acid esters, erythorbic acid, edible erythorbic acid salts, or edible erythorbic acid esters, an edible carboxylic acid component, such as a citric acid and malic acid component, to lower the pH of such products to about 4.5 or less (e.g., about 4.0 or less), and one or more calcium mineral sources which can be solubilized by the edible carboxylic acid component and which ameliorate the sour taste of the edible carboxylic acid component.
