Among animal foods, pig liver has the highest iron content, followed by fish, lean pork and beef and mutton. Among plant foods, the content of soybean is the highest, followed by leek, shepherd's purse and celery. The iron content of peaches, bananas, walnuts and red dates in fruits is also relatively high, and the iron content of auricularia auricula in other foods is also quite high, and kelp, laver and mushrooms are not small.
Among the above foods, animal foods and soybeans not only have high iron content, but also have high iron absorption rate. The iron content in food is not necessarily proportional to the iron absorption rate. For example, the iron content in egg yolk is relatively high, but because iron is often combined with phosphorus organic matter in egg yolk, the absorption rate decreases. Although the iron content in breast milk is low, the iron absorption rate is relatively high.
The collocation of food has great influence on the absorption of iron. For example, vegetables and cereals contain oxalic acid and vegetable acid, which can be eaten together with these foods and can inhibit the absorption of iron. Eating food with vitamin C can promote the absorption of iron.