Concept: Dietary iron is absorbed best in its reduced ferrous (Fe2+) form. A reducing agent in the gut therefore improves how much iron the body can take in.
Step 1: Vitamin C (ascorbic acid) is a strong reducing agent. It converts dietary ferric iron (Fe3+) into the more soluble and better-absorbed ferrous iron (Fe2+).
Step 2: That is why iron supplements are often taken with vitamin C or citrus juice to boost absorption, especially in iron-deficiency anaemia.
Why the others are wrong: Vitamin A supports vision and epithelial health, vitamin D handles calcium and phosphate, and vitamin K is needed for blood clotting. None of these reduce iron the way vitamin C does.