Pig liver, pig blood, black fungus and red dates are all good foods for pregnant women to supplement iron. They are rich in iron and are of great help to the health of pregnant women.

pork liver

Pig liver is rich in vitamins A and C. Every100g of pig liver contains A 10000 unit of vitamin A and 20mg of vitamin C. In addition, it also contains protein, fat, thiamine, riboflavin and minerals such as calcium, phosphorus and iron. These nutrients are not only beneficial to health and fitness, but more importantly, pig liver has the functions of enriching blood and iron, nourishing liver and improving eyesight, and preventing and treating postpartum anemia.

Coagulated pig blood (used as food)

Blood contains inorganic salts indispensable to human body, especially iron, which is 45g per 100g, almost twice that of pig liver (25mg per 100g), 30 times higher than that of carp and 22 times higher than that of beef. Therefore, women should always have pig blood in their postpartum diet, which can not only prevent iron deficiency anemia, but also supplement nutrition, which is of great benefit to the body.

(edible) auricularia auricula

Auricularia auricula contains protein and sugar, especially calcium, phosphorus and iron. Every100g of raw auricularia auricula contains iron100mg, and every185mg of dry auricularia auricula contains iron185mg, which is 7 times that of pig liver.

red date

Jujube is sweet and warm, and has the functions of nourishing blood, calming nerves, tonifying the middle energizer and benefiting qi. Jujube has high nutritional value. Although the iron content is not high, it contains a lot of vitamins C and A. Every100g of jujube contains 500 mg of vitamin C. Patients with iron deficiency anemia are often accompanied by vitamin C deficiency. Therefore, pregnant women should eat foods rich in vitamin C while eating iron-containing foods, and red dates are the best supplement.