There are data to support the notion that the most bioavailable forms of certain micronutrients are found in meat. Plant forms are often different and less absorbable, not to mention the fact that plants often contain anti-nutrients that interfere with the absorption of key minerals and vitamins. We also know that there are some B vitamins that are available only in meat.
One case that interests me in particular is vitamin C. The Royal Navy discovered that scurvy only occurs in the absence of fresh meat. When all the shipboard animals had been slaughtered and ships’ crews were subsisting only on salt beef and ship’s biscuit, only then did scurvy become a problem. The reason the British Admiralty settled on limes and lemons as a treatment for scurvy was simply that the fruits were far more easily transported than live animals. (Remember, this was back in the days of sailing ships, where storage space was at a premium, and the long voyages away from port made supplying fresh food a challenge. Naval vessels today are much larger and have refrigerators, so naval provisioning is a lot easier now than it was during the Napoleonic Wars.)
We also know, quite apart from the foregoing, that the β-hydroxybutyrate restores the endogenous protection from anti-oxidants that the high insulin level from a high-carb diet turns off, which in itself greatly reduces the body’s need for exogenous anti-oxidants, such as vitamin C. I would not be surprised if we were to discover that a similar situation applies where other micronutrients are concerned.