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.

Foods with hematopoietic function: bone soup (including pig, cow, sheep and poultry bone stew soup) pig liver, beef liver, sheep liver, chicken liver, duck liver and goose liver.

Vitamins that promote the absorption of iron: Vitamin A and Vitamin C can promote the absorption and utilization of iron. If 50 mg of vitamin C is added to the diet, the absorption rate of iron can be increased by 3-5 times. The gastric mucosa of human body is the main part of absorbing iron in food. In acidic environment, trivalent iron ions become bivalent iron ions which are easily dissolved in water and absorbed. If the human body lacks gastric acid, the absorption of iron will be difficult. Therefore, people with gastric acid deficiency should pay more attention.