Most cases of anemia are due to iron deficiency. The inability to absorb iron, not consuming sufficient iron-rich meals, and blood loss caused by menstruation are all plausible causes. In addition, most pregnancy complications are caused by iron deficiency. If underlying symptoms such as bruising, chest pain, and fatigue are present, it is necessary to undergo diagnostic procedures to identify the cause of the iron deficiency.
A physician will order a complete blood count (CBC) to evaluate the white and red blood cells and the platelet count. After the severity and root cause of anemia have been identified, appropriate medical care will be recommended. Treatment for iron deficiency anemia may include natural supplements, intravenous (IV) iron therapy, and a healthy iron-rich diet. Severe cases will require hospitalization and possibly blood transfusions.
Since the primary cause of iron deficiency is the lack of iron in the diet, incorporating an iron-rich diet plan to acquire the recommended intake can help the treatment process. Aside from that, there are steps in increasing iron absorption, such as taking vitamin C supplements or citrus fruits.
Vegetables
Iron may be found in two different forms, heme and non-heme. Plant foods, including whole grains, nuts, seeds, beans, and greens, are good sources of non-heme iron, while heme iron can be found in meat and poultry. Vegetables tend to have greater iron concentration per gram than other sources of iron. Non-heme iron is less readily absorbed; however, most vegetables’ high vitamin C content makes up for this.
Cooked cups of dark green leafy vegetables, including spinach, kale, Swiss chard, and beet greens, are good for iron intake. Broccoli and Brussels sprouts are also good sources of iron; one cooked cup of each vegetable provides between 6 to 10 percent Daily Value (DV). Along with professional medical care, spinach has become one of the most well-known meals for combating anemia. However, some people may have trouble eating 100 grams of raw, leafy greens due to their bulk, so it is recommended to consume them as cooked.
Raw tomatoes have minimal iron content but dried, and concentrated ones have greater amounts. It is best to pair it with a vitamin C supplement or citrus fruits to absorb the non-heme iron found in vegetables.
