1.
Auricularia auricula has the highest iron content, with 97.4 mg iron in 100 streams.
2.
Chicken blood 25.0mg/ 100g,
3.
Sesame 22.7mg/ 100g,
4.
Pig liver 22.6mg/ 100g,
5.
Chicken liver 12.0mg/ 100g,
6.
Oat 7.0mg/ 100g,
7.
Soybean 8.2mg/ 100g,
8.
Cowpea 7. 1mg/ 100g,
9.
Mung bean 6.5mg/ 100g,
10.
Pea 5.9mg/ 100g,
1 1.
Dried bean curd 4.9mg/ 100g,
12.
Cauliflower 6.4mg/ 100g,
13.
Kelp 4.7mg/ 100g,
14.
Peanut kernel 6.9mg/ 100g,
15.
Pig blood 8.7mg/ 100g,
16.
Egg yolk 6.5mg/100g.
17.
The iron content of tofu, spinach and celery is not high, which are 1.9mg/ 100g, 2.9mg/ 100g and 0.8mg/ 100g respectively.
18.
Peaches are high in iron.
According to experts in nutritional immunology, peaches are rich in vitamins, minerals and fruit acids, and the iron content ranks first among fruits. Iron is the main raw material for human hematopoiesis, which is quite beneficial to health. Peaches play an important role in many herbs.
19.
Cherry has been called "beauty fruit" since ancient times, and it is said in ancient Chinese medicine books that it can "moisturize the skin" and "make people feel good and beautify". Eating regularly can make the skin smoother and more moist. This is mainly because the iron content in cherries is extremely rich. The iron content per hundred grams of pulp is 6 times that of strawberry, 0/0 times that of jujube, 0/3 times that of hawthorn and 20 times that of apple, ranking first among all kinds of fruits.
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20.
The foods with the highest iron content are mosses and russula in Jinzhong.
2 1.
Iron-rich foods include animal blood, liver, lean meat, fish and poultry. Although the iron content in egg yolk and rabbit meat is high, the human body can only absorb 3%.
22.
Although the iron content in green leafy vegetables and fruits is lower than that in animal foods, it can promote the absorption of iron because it is rich in vitamin C and organic acids.
23.
Fresh tomatoes, celery, rape, citrus, bayberry, apricot, jujube seeds, seabuckthorn and other vegetables and fruits have high contents of vitamin C and iron. Gossypolic acid in tea and vegetables and oxalic acid in spinach will reduce the body's absorption of iron.
24.
Studies have proved that vitamin C, meat, fructose, amino acids and fat can increase the absorption of iron, while tea, coffee, milk, eggs, vegetable acids and wheat bran can inhibit the absorption of iron, so we should pay attention to the reasonable collocation of food in the diet to increase the absorption of iron.