The easily absorbed iron source in food is animal iron, that is, blood-red iron, which is high in red meat, that is, lean meat of pigs, cattle and sheep. Phytophagous iron sources such as auricularia auricula have high iron content, but their absorption rate is very low.
In addition, there is a certain misunderstanding in the statement of iron supplementation in iron pots: the absorption rate of rust on iron pots is extremely low, and it will damage the liver at the same time, so it should be cleaned every time cooking.
There is also a lack of daily iron intake, so it is recommended to use iron soy sauce, because dietary preferences are not so easy to change, and iron supplementation is a long-term process, so it is better to choose this fortified soy sauce reasonably.