The present study aimed to determine in vitro iron (Fe), zinc (Zn) and calcium (Ca) bioavailability of some dairy products. This study used date syrup, pomegranate syrup and sesame paste (tahina) natural sources to fortify the yoghurt and fermented milk (Rayb). Total phenols and antioxidant activity contents of samples were analyzed. Bioavailability ofFe, Zn and Ca in the samples were determined by an in vitro method as gastrointestinal digestion. All data were analyzed statistically. The results showed that sesame paste (tahina) had the highest level of total phenols. The fermented milk had the highest level of total antioxidant activity (96.387%) by DPPH. However, yoghurt had the highest level (89.910%) by ABTS. Addition of fruit syrup or tahina to yoghurt resulted in increase in total phenols and antioxidant activity. Moreover, the results showed that, the date syrup had the highest percent of Fe bioavailability (40.863%). The maximum bioavailability of Zn was found in low fat milk and fermented milk (59.992% and 59.780%, respectively). Meanwhile, the fermented milk had the highest bioavailability of Ca (59.072%), then yoghurt (54.622%). Generally, fortification by fruit syrup or tahina resulted in an increase in Fe, Zn and Ca bioavailability. The yoghurt which fortified by 5% date syrup had the highest of Fe bioavailability of Zn (38.454% and 44.444%, respectively). While fortification by tahina (both white and red) had the highest percent of Ca bioavailability (71.913% and 73.855%, respectively).