There are iron-rich animal livers and kidneys in the food; Followed by lean meat, egg yolk, chicken, fish, shrimp and beans. Alfalfa, spinach, celery, rape, amaranth, shepherd's purse, day lily and tomato are all green leafy vegetables with more iron. Apricots, peaches, plums, raisins, red dates, cherries and so on. Fruits contain more iron, dried fruits contain walnuts, and others, such as kelp, brown sugar and sesame sauce, contain more iron.

Iron in animal food is more easily absorbed and utilized than iron in plant food. The absorption rate of iron in animal blood is the highest, ranging from 10% to 76%. The absorption rate of iron in liver and lean meat is 7%; Because there are phosphoprotein and yolk superphosphate in egg yolk, which combine with iron to form substances with poor solubility, the absorption rate of egg yolk iron is less than 3%; Although spinach and lentils are rich in iron, they contain phytic acid, which will hinder the absorption of iron, and the absorption rate of iron is very low.