These foods make you no longer anaemic. These foods make you no longer anaemic.
1, Pumpkin & mdash& mdash;& ldquo; A wonderful product for nourishing blood & quot;
pumpkin is a kind of vegetable that we often eat. It has rich nutritional value. In addition to protein, carotene, vitamins and other essential amino acids, pumpkin also contains cobalt, zinc, iron and other elements. Among them, cobalt is one of the important components of red blood cells; Zinc directly affects the function of mature red blood cells; Iron is the basic trace element to make hemoglobin, which is a good raw material for enriching blood. Pumpkin was praised as & lt; It’s a wonderful product for nourishing blood;.
2, grape & mdash& mdash;
grape is a good blood tonic product recommended by traditional Chinese medicine in past dynasties. It is smooth in nature and sweet in taste. It is not only delicious but also of high nutritional value. Mature grapes contain 10% – 30% sugar, mainly glucose, which can be directly absorbed by human body. It has the functions of Tonifying the liver and kidney, supplementing qi and blood, promoting fluid production and urination, and has been regarded as a good blood tonifying product in traditional Chinese medicine of all dynasties. In addition, the content of calcium, phosphorus and iron in grape is high, and there are many kinds of vitamins and amino acids. It is a good tonic for the elderly, women and the weak anemia. Pregnant women can also eat more, not only beneficial to the fetus, but also make pregnant women ruddy complexion, blood flow.
3, Carrot & mdash& mdash;& ldquo; Blood enriching Ginseng & quot;
carrots contain high levels of vitamin B and C, as well as a special nutrient & mdash& mdash;& beta; Carotene, this nutrient has excellent benefits for blood. The carotene contained in the skin of carrot, namely vitamin A, can promote the increase of heme, improve blood concentration and blood quality, and play a great role in the treatment of anemia. Radish also contains a lot of iron, which helps to enrich blood. The iron content of red radish is 40% higher than that of white radish and 75% higher than that of green radish.