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Iron is needed for the formation of hemoglobin in red blood cells. Hemoglobin carries oxygen and carries it to various parts of the body. Iron is an important component in many enzymatic reactions and plays a key role in the functioning of the immune system. Iron deficiency depletes the body of iron stores, which can eventually lead to anemia or iron deficiency. It is recommended that pregnant women have enough iron in their diet because they need more. Iron deficiency anemia is the most common nutritional deficiency affecting more than 2 billion people worldwide, especially women and young children. Iron comes in two forms: iron of animal origin and iron of plant origin. Animal iron is the most available type of iron. Plant iron is found in grains, vegetables, legumes, beans, nuts and fruits.
Phytate (in cereals), fiber, tannins (tea), and calcium carry plant iron in the gut and reduce its absorption. Vitamin C helps absorb iron. Liver, red meat, legumes, nuts, eggs, dried fruits, poultry, fish, whole grains and vegetables are all sources of iron (most sources of iron and comparison with liver and spinach)

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