Iron deficiency, often known as anemia, is supposedly problematic for oxygen transport in the blood because it hinders the production of red blood cells. Anemia can cause a wide variety of symptoms, such as lethargy, chest pain or shortness of breath, tingling or numbness in the hands and feet, headache, nausea, and loss of appetite. Unusual tastes in ice, dirt, or starch have been reported in those with anemia.
Iron deficiency anemia is treated by either oral iron supplements or intravenous (IV) iron therapy. Foods high in iron should be emphasized in the diets of those with iron deficiency anemia.
You shouldn’t skimp on iron because anemia from a lack of iron is so widespread. The following items are high in iron and should be consumed often to ensure adequate blood levels.
Beans and pulses are not only excellent plant-based sources of protein and other vitamins and minerals but also make for a fantastic meal foundation. Since dried beans and canned beans keep well for a long time, they can be a quick and nutrient-rich option on a busy day when you don’t have anything at home.
Iron content in baked beans is high. Like other pulses, they’re high in protein and iron, but they’re far healthier for you because they contain fewer calories.
Spinach is commonly associated with iron because of its high haem iron content.
Due to the high water content of fresh spinach, the iron value of a cup of dried spinach is much higher. Spinach is a great way to get the iron your body requires, even though early studies overstated its iron content.
Although not everyone enjoys it, the liver is a fantastic source of heme iron to include in your diet if you have iron deficiency anemia.
4. Foods that are a deep, dark green color.
Iron-rich foods include dark greens like kale, spinach, and watercress. If you want to increase the quantity of iron in your diet, try using them as a main course or side dish.
Vitamin C, in addition to iron, is required for the absorption of iron, and this vitamin is abundant in dark green vegetables. Although dark green vegetables aren’t the best single source of iron, they are exceptionally nutrient-dense, and the iron they do contain is more readily absorbed by the body because of their high vitamin C level.