By anemia we mean an insufficient amount of healthy red blood cells in the blood and this condition can be detected when the hemoglobin level in the blood is lower than normal. In this case he is called anemic. Hemoglobin, for the uninitiated, is the iron-rich protein found in red blood cells and is responsible for transporting oxygen from the lungs to the rest of the body.
If you’re always feeling weak, you may be anemic – here’s what to eat
The causes may be due to several factors: a restricted production or a disproportionate degradation of red blood cells by the body; the loss of red blood cells due to bleeding, genetic defects, such as in the case of sickle cell anemia.
Foods full of iron are a great help to include in your diet both to enrich the quality of life and to combat anemia. Iron, as we already have, is essential for the correct distribution of oxygen to the body and to the various organs, which without a fair supply suffer from lower oxygenation and are more exposed to attacks by harmful external agents, including viruses and bacteria.
We now present a list of foods rich in iron to be taken against anemia, to optimize the quality of one’s life. The first food is eggs, this is because one yolk has an amount of iron equal to 2.7 mg. The second is dried fruit, almonds and walnuts give an amount of iron equal to about 3 mg per 100 grams of product. In this case, however, pay attention to the calorie intake.
Let’s move on to legumes, whose iron intake is equal to 3.3 mg of iron contained in 100g of product. Finally, meat brings about 4 mg of iron per 100g of product. It should be noted, however, that the iron of vegetable origin is assimilated in lower quantities in the intestine and, consequently, it is only in a very small part usable by the human body.
However, there are foods that improve the assimilation of iron. Eating cereals with garlic or onion, for example, increases iron absorption by 70%. The same thing goes for Vitamin C. Perfect then season meat, fish or vegetables with parsley and lemon juice.
Women absorb about 10% of the iron contained in food, a percentage that increases to 20-30% in case of insufficiency, at this point the calculation of the right amount of iron to be taken through food can be done in the right way.