Because of the rapid growth, the blood volume expansion is also faster, the demand for iron is also high. It is estimated that 7 to 12 months of the baby's iron needs up to 8 ~ 10mg / day, very easy due to iron deficiency will cause iron deficiency anemia. 6 months after the baby has about 99% of the iron needs from the complementary food, so the complementary food need to be high iron diet, in order to meet the body's high demand for iron. The first complementary food recommended by the Chinese Academy of Nutrition should be a high iron diet: "high iron infant formula rice powder, meat puree".

How to choose "high iron" ingredients

The first part

Many vegetables and animal food are rich in iron, why choose animal food as the first choice of high iron diet, because the iron in animal food "absorption rate is high! "! Any nutrient that can't be absorbed is a worthless nutrient.

Iron in the diet, divided into hemoglobin iron and non-hemoglobin iron, the body's highest absorption rate is hemoglobin iron.

Hemoglobin iron: liver, whole blood, livestock and poultry meat and fish, easily absorbed, the absorption rate of about 11% to 25%;

Non-hemoglobin iron: vegetables, beans, cereals, seaweed, eggs, cheese, shellfish, etc., is not easily absorbed, the rate of absorption of only 1% to 5%.

Choosing foods with higher iron content will give people a higher iron intake, which is a prerequisite for increasing iron intake.

Fresh livestock and poultry meat, fresh fish meat in the iron content between 1 ~ 3 mg / 100 grams;

Animal liver and blood in the iron content is higher, can reach 10 ~ 25 mg / 100 grams;

Egg yolks in the iron content of about 2 mg / 100 grams, but the yolk contains yolk high-phosphorus proteins, the absorption of iron has an interference role!

Milk is an animal food "alternative" iron content is low (only 0.3 mg/100 g), and not in the form of heme iron;

The same leafy vegetables, the highest iron content of black-green rape (5.9 mg/100 g), followed by the caper (5.9 mg/100 g), and the highest iron content of the black-green rape (5.9 mg/100 g), followed by the caper (5.9 mg/100 g). ), followed by capers (5.4 mg/100 g) and amaranth (5.4 mg/100 g); spinach is only mid-range among leafy greens in iron content (2.9 mg/100 g).

In terms of iron content alone, plant foods contain more iron than fresh fish, meat, and eggs, but iron in plant foods exists in the form of non-hemoglobin iron and often combines with acids in the plant to produce ferric phytate, ferric oxalate, and so on, which are not readily digested and absorbed by the body.

For example, the same iron-rich foods, beef in the hemoglobin iron can be absorbed more than 20%, soy, eggs, non-hemoglobin iron absorption rate of less than 10%. Spinach also contains a lot of oxalic acid, oxalic acid can be combined with a variety of minerals to affect the absorption, so spinach in the iron absorption rate of only 1%. Simply eat a dozen pounds of spinach to absorb about 50g of pig liver can absorb the iron.

Therefore, the vegetable iron is not realistic, the egg yolk iron content is not as high as meat, animal liver, and is not easily absorbed, the yolk is easy to allergy, animal liver is not suitable for eating every day, it is recommended that 1 to 2 times a week, so the baby supplemental food, the best iron supplement food is meat.

How to make minced meat

Part II

The best choice for the first bite of minced meat is lean pork, lean beef, lean lamb, chicken and fish. Pork and fatty meat are also allergy-prone foods. Shrimp, crab and shellfish are easy to allergic to can wait until after 1 year old before trying to add.

* Add some chicken bones, pork bones in the soup of cooking meat, you can make the cooked meat more delicious, the soup can be retained, de-oiled and placed in the complementary food box frozen, you can add a piece of the baby cooking noodles, you can increase the taste.

Pork puree, chicken puree

Preparation: pork and chicken made together, choose pork bones, chicken skeleton as a supplementary material. Just started making meat puree, because there is no salt, pepper seasoning and other seasonings, so the flavor is relatively single, you can use pig bones or chicken bones to cook together to body refreshment.

Step 1: Boil pork bones, chicken bones, chicken, pork in water to remove blood.

Step 2: Scorched meat directly into the pressure cooker, do not need to put onions and ginger these seasonings. If it is an electric pressure cooker, it should be adjusted to the first gear of beef and mutton, so that the pressure cooked meat is more rotten.

Step 3: Take out the chicken and pork, hand-tear them into strips, and put them into a supplemental food machine to make powder

Step 4: If you like to make meat floss, then put it into a pot and fry it over low heat to dry it out. Or just put it into the freezer. Take off the mold, and then put it into the auxiliary food bag to store.

1. Put the meat broth into the refrigerator

2. After the floating oil solidifies, remove the floating oil

3. Put it into the auxiliary food compartment and freeze it to take off the mold for storage, and you can use it to cook noodles to enhance the flavor.

Serving method: This is a part of the frozen dried chicken meat, plus a piece of frozen vegetables, can be directly into the microwave oven, or into the food machine, milk warmer can be heated, and then mixed into the rice flour.

Lamb and Beef Mash

Lamb and beef have similar flavors and can be made together, as shown above. Before cooking the lamb and beef should be repeatedly soaked in clear water, change the water, and soak again, at least 6 hours, so that it can remove no flavor. When cooking, the same put pork and chicken bones, you can replace the seasoning of onion and ginger. Make the meat more delicious.

How to make liver puree

Wash and dissect the pig liver, and scrape out the liver puree with a knife on the dissected surface, or chop or crush the pig liver, etc. after removing the sinews into liver puree, and then steam it or boil it. All kinds of livers can also be steamed or steamed and then crushed into puree. Or you can directly remove the tendons and use a food processor to make puree. The best choice for liver puree is pig's liver, which is eaten 1~2 times a week at most.

Note:

If you use a food processor to make vegetable puree or meat puree, it is too small to make puree without adding water to the food processor, but adding water will affect the density and flavor of the food. So you need to increase the amount of ingredients. The extra can be frozen directly. The loss of nutrients in frozen supplements is actually negligible compared to the convenience.

Cooking pureed or minced meat and rice in a 1:1 ratio to make a thick porridge is also suitable for babies over 7 months old. The various purees made can be eaten on their own, or added to rice flour, porridge or noodles together with vegetable purees.

Nutritional difference between "meat" and "broth"

Part 3

Fish, poultry (chicken, duck) and lean meat are all animal foods, rich in high quality proteins, lipids, fat-soluble vitamins, B vitamins and minerals (iron, zinc, etc.). minerals (iron, zinc, etc.).

(from "Chinese Nutrition Society 2016 Dietary Guidelines")

Simply put, broth is about one-tenth as nutritious as meat. Therefore, the meat soup is not a substitute for the nutritional value of the meat itself, except for flavoring.

Nutritional value of livestock meat

Livestock meat includes the muscle and viscera of pigs, cattle and sheep. Livestock meat muscle color dark, so it is called "red meat". Its nutritional value:

Protein content is generally 10% to 20%, beef and mutton content is higher, up to 20%. Pork is lower, an average of 13.2%.

Higher fat content, an average of 15%, pork is the highest, followed by lamb, beef is the lowest;

Carbohydrate content of 0 to 9%, more in 1.5%.

Vitamins are mainly B vitamins and vitamin A, viscera A content than muscle, vitamin A in pig liver, per 100 grams of pig liver amounted to 4972 μg RAE, is more than 100 times the muscle content.

Mineral content of 0.8~1.2%, lean meat is higher than fat meat, offal is higher than pork.

* Iron in animal meat is mainly in the form of hemoglobin iron, with a high digestive absorption rate.

Nutritional Value of Poultry

Poultry meat includes chicken, duck, goose, etc., with chicken being the most abundant.

Protein content is generally 16% to 20%, chicken content is the highest, followed by goose, duck meat is relatively low;

Higher fat content, an average of 9% to 14%;

Vitamins are mainly B vitamins and vitamin A, viscera A content than muscle

Mineral content of 0.8 to 1.2%, leaner than fat, and viscera than pork. Offal is higher than pork.