Sources of iron

A rich source of iron is molasses, a by-product of sugar production (it is also high and magnesium). One tablespoon (about 15 g) contains 3.2 mg of this trace element. 100 mg cooked veal liver 12 mg of iron, beef - 7 mg. some salt deposits are mined salt, 1 kg of which contains about 450 mg of iron. So in those 10 g of salt, which people usually adds to food is half the daily allowance of iron for an adult male. Such salt could be an effective means of preventing anemia, which, according to the who, affects about 20% of the population. A lot of iron in plum juice, dried apricots, raisins, and nuts, pumpkin and sunflower seeds. Finally, mention should be made of sprouted wheat, portions of which (30 g) contains 3 mg of iron. It is very important not to forget about the black bread, preferably made of flour and bran. But the bread we will discuss later.
Of grain products and vegetables absorbed about 5% of the iron from animal products, such as language, liver, beef, fish,- 15-20 %. Iron absorption from plant products increased by three times, when we eat them together with products of animal origin.
It should be noted that excellent source of iron is the liver. Not only because it it a lot, though in easily digestible form, but also because it has the property to increase the absorption of iron from vegetables (onion!) and other products of plant origin, such as bread from a flour of a rough grinding, cereals, vegetables, salads. This is the conclusion, after many clinical experiments, Miguel spheres and three of his colleagues from the Venezuelan Institute of scientific research.
To satisfy our need for iron, we must first:
1) natural, not refined products;
2) to prefer products of iron lot;
3) be aware of vitamin C, which not only helps to absorb more iron, but also makes it easily digestible.