The highest iron content in animal foods is pig liver, followed by fish, lean pork, beef and mutton.

Among plant foods, the content of soybean is the highest.

Fresh vegetables have higher iron content, followed by Philippine vegetables, shepherd's purse, celery, etc., and peaches, bananas, walnuts and red dates also have more iron content.

The iron content of auricularia auricula in other foods is also quite high, and kelp, seaweed and mushrooms are not small.

The iron content of egg yolk is also high, but the absorption rate is only 3%.

Other foods with high iron content are sesame 50 mg, mustard 12 mg, celery 8.5 mg, laver 33.2 mg, auricularia auricula 185 mg, kelp 150 mg, rice 6.7 mg, etc., which should be mixed according to different diets and conditions.

It has been proved that vitamin C, meat, fructose, amino acids and fat can increase the absorption of iron, while tea, coffee, milk, eggs, vegetable acid and wheat bran can inhibit the absorption of iron. Therefore, we should pay attention to the reasonable collocation of food in diet to increase the absorption of iron.