Red Meat, Poultry, and Shellfish
Meat, poultry, and fish are all good sources of heme iron. The body can absorb this type of iron more easily than other food sources. Scientists have shown that frequent chicken, fish, and meat consumption is linked to reduced iron deficiency vulnerability.
Red meat is the most commonly consumed source of heme iron, making it a significant meal choice for iron-deficient anemic individuals. According to one research, women who ate meat retained more iron than those who took iron supplements following aerobic activity. The protein and iron in turkey meat may help patients feel full and boost their metabolism after eating, which can reduce their weight while increasing iron intake.
Nutritionally, organ meats are also a great choice, including the liver, brain, heart, and kidneys. Furthermore, choline, an essential vitamin for brain and liver function, B vitamins, and copper are concentrated in organ meats. These nutrients aid in increased iron absorption.
On the other hand, shellfish is also a healthy source of iron, such as mussels, clams, and oysters. It is a nutritional powerhouse that raises “good” HDL cholesterol levels in the blood, which protect against cardiovascular disease. Although seafood offers many health advantages, toxins and mercury have been identified in certain types.
