Iron in animal food is heme iron, and its absorption rate is relatively high. Especially in blood and liver, dozens of grams exceeds the iron demand for one day. Relatively speaking, the liver's vitamin A content is also very high, which is easy to lead to overdose, while the blood does not have this concern. For iron deficiency anemia, please forget those so-called misunderstandings, eat animal viscera 1-2 times a week, and add lean meat to your daily diet to ensure the intake of fresh fruits and vegetables every day; Healthy iron supplement, please do it scientifically.
The iron content of plant foods is much less than that of animal foods, such as spinach (2.9mg/ 100g), millet (5. 1mg/ 100g) and Chinese cabbage (0.5mg/ 100g), which all belong to non-heme iron. There are two sources of iron in the diet.
Therefore, it is suggested that when purchasing animal livers, not only poultry livers (such as chicken livers and duck livers) should be given priority, but also whether the raw materials are safe and hygienic. It is suggested to go to some large supermarkets and buy products with inspection and quarantine marks produced by well-known enterprises. For iron supplementation, it is recommended to choose red meat (beef and mutton, etc.). ), animal blood and liver, etc. Although some vegetables have good iron content, the sustained yield is very low compared with animal foods.