A drinking water composition fortified with minerals and/or vitamins, including iron and zinc, having clarity, color and flavor improvements. The drinking water contains at least 5 ppm of a bioavailable iron compound which is stable to oxidation in the drinking water composition, without the need for excessive amounts of reducing agents or for fruit and/or botanical flavors and colorants to mask the metal taste or after-taste of the iron. Vitamins such as the B vitamins, vitamin A, vitamin C, and vitamin E can optionally be added to the drinking water. A method is disclosed for fortifying the drinking water with certain bioavailable zinc and iron compounds without producing undesirable clarity, color or metal taste or after-taste.
