Iron in food generally exists in two forms: inorganic salt and organic salt, among which animal food mainly exists in inorganic salt form. Most of the iron in the human body is inorganic salt, which absorbs the iron in food and then exists in the form of ions.

Because iron is a trace element in blood, it is high in animal blood, such as pig blood and duck blood. And the iron content in animal liver is also very high. For vegetables, spinach has the highest iron content.

In addition, iron-containing foods include clams, kelp, fungus, fish, chicken, beef, eggs, laver, spinach, sesame, red dates, yam and beans. In addition, while eating iron-containing foods, we should also eat more fruits and vegetables rich in vitamin C, which is more conducive to the absorption and utilization of iron.