Eating vegetarian food can easily cause blood? "Iron-deficient blood" is the main reason why vegetarians suffer from blood. Iron is the raw material for the body to produce hematopoietic redox. Hematopoietic redox is responsible for delivering oxygen to various organs of the body, playing an important role in harpsing and activating cells and hormones.

Once the iron is short, the human body's oxygen supply is insufficient, and iron deficiency is prone to occur, and the milder people will feel tired, have a headache, and have white complexion. If the iron is short for a long time, it will affect neurotransmission and cause cognitive dysfunction. How do vegetarians replenish iron? You might as well try the following 5 questions:

{The irons of food are divided into blood-based irons and non-blood-based irons. The former exists in animal foods, and the latter exists in plant-based foods.

Plant-based iron is a non-blood-based iron, which is easily interfered with plant-based fibers, oxalic acid, phytic acid, etc., and is not easily absorbed, digested and utilized by humans. The absorption rate is only 3% to 8%; animal-based iron is blood-based iron, with an absorption rate of 20% to 30%. Therefore, it is recommended that vegetarians need to eat more iron than vegetarians.

2. Study on increasing absorption rate with vitamin C found that if 75 mg of vitamin C is added to each meal and eaten with iron-rich foods, the absorption rate of non-blood-based iron can increase by 3 to 4 times. Therefore, in addition to taking enough iron quality for vegetarians' daily diet, they should also eat it with fruits with high vitamin C content, such as baccarat, quirky fruit, apple, pear, etc., to increase the utilization rate of iron quality.

3. In addition to iron quality, high-quality protein, leaf acid, B12, B6 and other nutrients are closely related to hematopoietic function. Deficiency of any nutrient may lead to blood loss. It has been clinically discovered that vegetarians often have problems with insufficient protein intake and poor quality. Animal proteins are also a good source of vitamins B6 and B12, especially egg yellows contain rich iron quality. Therefore, it is recommended that people who eat vegetarian food should take egg custard. 4. Don’t drink coffee or tea too quickly after eating. Research has found that drinking a cup of 200cc tea within an hour after eating will reduce the iron quality absorption by 75-80%. A cup of 150cc coffee will reduce the iron quality absorption by .60%. Because monoric acid, caffeine, oxalic acid and phytic acid in tea and coffee are synthesized with the iron to form iron that is not easily dissolved and affect absorption. Therefore, it is recommended to drink coffee, tea, cole and other caffeine-containing beverages 2 hours after the meal.

5. High-calcium foods will inhibit iron absorption. Calcium and iron will compete with each other for absorption. Therefore, high-calcium foods such as milk, Wei Ge, Qi Shi, etc. are not recommended to be eaten with iron-rich foods, and it is best to eat them separately. You might as well take foods that your body needs for breakfast, and eat mainly iron for lunch and dinner.