Eat more foods that supplement iron and blood.
Foods rich in folic acid: green vegetables such as lettuce, spinach, tomatoes, carrots, vegetables, asparagus, cauliflower, rape, Chinese cabbage, lentils, pods, mushrooms, etc.
Fresh fruits: oranges, strawberries, cherries, bananas, lemons, peaches, plums, apricots, bayberry, begonia, jujube, hawthorn, pomegranate, grapes, kiwifruit, strawberries, pears, walnuts, etc.
Animal food animal liver, kidney, poultry and eggs, such as pig liver, chicken, beef, mutton and so on.
Beans, nuts, soybeans, bean products, walnuts, cashews, chestnuts, almonds, pine nuts, etc. ;
Grain barley, rice bran, wheat germ, brown rice, etc!
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. For example, the total iron content of pig blood per 100g is as high as 45mg, which is nearly100g times that of general food; Every 100g pig liver contains 25 mg of iron, which is 9 times that of eggs (2.7 mg) and 0/8 times that of pork (1.4 mg). Secondly, cooking food in an iron pan can also supplement the iron source. According to some measurements, the iron content of 100g in the slag river cooked with glassware is only 3 mg, while the iron content of iron pot cooking is as high as 87.5 mg.