Foods rich in iron: animal whole blood, animal liver, meat, vegetables, shrimp, egg yolk, auricularia auricula, kelp, sesame, melon seeds, celery, amaranth, spinach, eggplant, millet, cherry, red dates, purple grapes and red fruits are all rich in iron.

Foods with hematopoietic function: bone soup (including pig, cow, sheep and poultry bone stew) pig liver, beef liver, sheep liver, chicken liver, duck liver and goose liver.

Vitamins that promote iron absorption: Vitamins A and C can promote iron absorption and utilization. If 50 mg of vitamin C is added to the diet, the absorption rate of iron can be increased by 3-5 times. The gastric mucosa of human body is the main part to absorb iron in food. In acidic environment, trivalent iron ions become divalent iron ions, which are easily dissolved in water and absorbed. If the human body lacks stomach acid, it will be difficult to absorb iron. Therefore, people with gastric acid deficiency should pay more attention.