Top 10 best foods for people with anemia
Anemia is a very dangerous disease that recently many Vietnamese people have, People with this condition will suffer from a condition that reduces the oxygen capacity of red blood cells, causing the heart and muscles tired body and heart beat faster, stronger than usual, making the body always in a state of fatigue, discomfort. There are many ways and medicines that can cure this disease, but you should add natural foods that can be added to the daily diet menu, which is good for the disease. To best support, treat and prevent this dangerous disease, please see the article Top 10 best foods for people with anemia below to be able to avoid this disease best.
6
Broccoli
Broccoli besides adding fiber, vitamin A, vitamin C also contains a lot of iron, helping to improve the quality of blood in the body. As we all know, 100g of broccoli contains 2.7mg of iron. In addition to broccoli, dark green leafy vegetables such as celery, vegetables, squash, mustard greens, watercress, etc. are all iron-rich foods as well as vitamins necessary for iron absorption.
7
Honey
Honey is very good for your body and also rich in iron. Your body will tolerate about 0.42 mg of iron in 100 grams of honey. Moreover, honey also contains copper and magnesium, helping to increase the concentration of hemoglobin in your body.
8
Seafood
Crabs, shrimps, clams, oysters, shellfish, clams, mackerel, salmon ... are listed as foods that are useful in treating anemia because they contain quite a lot of iron. In 100g of crab with up to 4.7mg iron; 100g crab has up to 3.8mg iron; 100g of dried shrimp has up to 4.6mg of iron ... In addition, seafood contains a lot of vitamin B12, deficiency of this vitamin also causes the body to suffer from anemia.
9
Grapes
Grapes are rich in iron, phosphorus, calcium, vitamins and amino acids. In particular, grapes also work to eliminate toxins in the body. Grapes help the liver filter out harmful toxins in the body, and is also helpful for blood regeneration.
10
Kinds of bean
Legumes such as soybeans, black beans, red beans, and green beans contain a lot of iron. Beans are also rich in molybdenum - a mineral necessary for iron absorption and promoting enzyme function. However, they also contain phytic acid, which can reduce iron absorption. To reduce the proportion of phytic acid, soak the beans in warm water overnight before processing.
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