What foods can supplement iron

People's bodies need iron to maintain the activity of red blood cells, so if people lack iron, anemia will occur. Lack of iron requires eating more iron-rich foods in the daily diet, which can effectively prevent anemia. There are many foods rich in iron, including some fruits and meat. Let’s take a look at what foods can be eaten without supplementing iron?

What to eat to supplement iron?

Cherries are high in iron content, ranking first among all fruits. Cherries contain up to 5.9 mg of iron per 100 grams, ranking first among fruits. Iron is the raw material for synthesizing human hemoglobin and myoglobin, and plays an important role in human immunity, protein synthesis and energy metabolism. It is also closely related to brain and nerve function, and the aging process. Eating cherries regularly can supplement the body's need for iron, promote hemoglobin regeneration, prevent and treat iron deficiency anemia, strengthen the body, and improve brain function.

Longan meat is also known as dried jujube meat, which is available in any supermarket. In addition to being rich in iron, longan meat also contains vitamin A,

B and glucose, sucrose, etc. While replenishing blood, it can also treat forgetfulness, palpitations, neurasthenia and insomnia. Longan soup, longan gel, longan wine, etc. are also good blood-replenishing foods.

What to eat to supplement iron?

Liver is the first choice food for preventing iron deficiency anemia. It has a high iron content and good absorption rate, is easy to eat and digest, and is not prone to allergies, making it especially suitable for babies. Pork liver has the highest iron content, containing 29.1 mg per 100 mg, lamb liver has 17.9 mg, and beef liver has 8.8 mg. Chicken liver has the lowest iron content, containing only 8.5 mg of iron per 100 grams.

In the past, it was believed that egg yolk was the best iron supplement. However, studies have shown that although egg yolk has a high iron content, its absorption rate is low (7 mg of iron per 100 grams of egg yolk, and the iron absorption rate is only 3%). However, eggs are common foods, easy to eat and preserve, and have high nutritional values. From a comprehensive perspective, they are still worth recommending.

The boiled animal blood clots, commonly known as blood tofu, are rich in nutrients, high in iron, and have a high absorption rate. For example, 100 grams of pig blood contains 260 mg of iron, which is 10 times the iron content in pig liver. Since ancient times, it has been a good blood tonic. The human body's demand for iron is limited to a certain extent. Blood tofu is not suitable for large-scale consumption because of its high iron content.

What to eat to supplement iron? Vegetables

Every 100 grams of black fungus contains 98 mg of iron, which is about 5 times higher than pork liver, the animal food with the highest iron content, and 30 times higher than spinach. However, the absorption rate of black fungus is relatively low, and black fungus has a laxative effect, so it is not suitable for people with weak stomachs.

Dried radish is a beneficial vegetable. It is extremely rich in vitamin B and has a high iron content. Therefore, it is the most inconspicuous and cheapest but the best health-preserving food. Its iron content exceeds that of all foods except day lily.

There are many varieties of mushrooms, and they are rich in protein, vitamins, etc. They are very rich in iron and are easily digested and absorbed by the human body. Therefore, if you want to supplement iron, it is best to eat some fresh and tender mushrooms.

The ancient Chinese have always believed that eating beans is beneficial. Most books will say that black beans can make people's hair black. In fact, black beans can also produce blood. How to eat black beans depends on personal preference. If it is postpartum, it is recommended to cook black-bone chicken with black beans.

Daylily contains the largest amount of iron, 20 times higher than the familiar spinach. It is rich in iron. Daylily also contains rich nutrients such as vitamins A, B1, C, protein, fat, and colchicum alkaloids.