Brown sugar and jujube tonifying blood are all deceptive? The food that really tonifies the blood is that girls don't like it.

When our "good friends" come every month, we girls are easily tired, weak and have a poor appetite. We just want to hold a warm water bag and curl up on the bed. In fact, this is mostly due to the lack of iron in the body. Iron plays a vital role in the health of the human blood system. Iron deficiency can lead to anemia, decreased immunity, decreased digestive function, and even symptoms of depression.

Among the foods we often eat, the main ones with high iron content are:

Unreliable iron supplements: red jujube, spinach, brown sugar, porphyra, black fungus

From the data, we can clearly see how low the iron content of jujube and brown sugar is. In fact, not only that, the iron of plant food belongs to non-heme iron, and the absorption rate is very low, so relying on jujube and brown sugar to replenish blood, it is better to eat duck blood and pig liver. Most importantly, this animal food not only contains high iron content, but also has a high absorption rate.

The most reliable "iron triangle" to supplement iron: animal blood, animal liver and red meat

1. Animal blood

Similar to the blood in our human body, the most important components in foods such as chicken blood, duck blood, pig blood and cow blood are also water and hemoglobin, in which the content of iron is very high, and most of them are heme iron, and the absorption and utilization rate is also very high. Therefore, it is recommended that you can eat animal blood once or twice a week to supplement iron, about 1 or 2 taels each time.

2. Animal liver

The liver is an important organ for the synthesis of ferritin, ferritin and iron storage. Under normal circumstances, 1 / 3 of the iron stored in the body exists in the liver. However, the liver contains more cholesterol and is a detoxification organ, so the loss will outweigh the gain if you eat too much at one time. When eating the liver, you should remember that enough is enough: generally speaking, you can eat it 1-2 times a week, about 1 or 2 taels at a time, about the size of an egg.

Tip: in order to remove the residual toxins in the liver as much as possible, when cleaning the liver, you should first wash the liver repeatedly with flowing water and soak in slices; the cooking of the liver should pay attention to rotten rather than raw, and must be thoroughly cooked. High-temperature stewing is safer in cooking methods.

3. Red meat

Pork, beef and mutton are known as "red meat". Their iron content is considerable, and the iron content in meat is closely related to its color. The redder the meat, the higher the iron content, and the better the iron supplement effect.

The absorption rate of iron in red meat is very high, not only because they contain about half of heme iron, but also because they contain special substances that can promote the absorption of non-heme iron. Eating one or two lean meat every day can improve the nutritional level of iron in our bodies.