Because the baby gets enough iron from the mother's body for only 4 months after birth, after 4 months, the baby's iron reserves have disappeared, and the breast milk or milk iron can not meet the baby's needs. If you do not add iron-containing foods, the baby is prone to globules.

Iron deficiency can cause anaemia, fatigue, weakness, and irritability. Iron can also affect the development of the brain. Iron is an important element in the manufacture of hemoglobin (red pigments that transport oxygen in the blood) and myoglobin (the pigment that stores oxygen in the muscles) and is indispensable to the baby. Children 1 to 3 years old need 7 mg of iron daily. An important way to supplement iron to your baby is to know what food supplements iron and to ensure that your child chooses iron supplement foods. At the same time, you must also understand how iron supplementation can increase your child's absorption of iron.

Eat foods rich in iron

Such as liver, kidney, blood, heart, belly and other animal internal organs, particularly rich in iron, and high absorption rate. Followed by lean meat, egg yolk, river products, such as caviar, shrimp and other animal foods. In plant foods, the iron content of seaweed, kelp, soybeans, black beans, tofu, red dates, and black fungus is high, but the absorption rate is not as high as the above animal food.

Plant foods, such as being able to eat together with meat or vegetables rich in vitamin C and fruits, can greatly promote the absorption of iron.

Eat more foods rich in quality protein

Such as lean meat, eggs, etc., can promote the absorption of iron.

Eat vegetables and fruits rich in vitamin C properly

Such as leeks, celery leaves, oranges, kiwifruit, tomatoes, jujube, mandarin, and various other fresh vegetables. Vitamin C can greatly promote the absorption of iron.

Eat "iron" fortified food

For example, "iron" soy sauce, "iron" soy milk, milk powder, rice flour and so on. These foods are described on nutrition labels or logos and care should be taken to select them carefully.

Problems needing attention in cooking methods

荤素, fruits and vegetables collocation

Can increase the absorption rate of iron in plant foods, and fresh fruits and vegetables contain a lot of vitamin C, it can also increase the absorption of iron. Such as black fungus fried minced meat, can increase the black fungus iron absorption rate; the pig's blood and bean curd plus vinegar made sour soup, blood and vinegar are so that the iron absorption in tofu increased.

Cooking food with wok and shovel

Iron molecules that have fallen off can be combined with foods to increase iron intake and absorption. When cooking with a wok, some vinegar may be properly added to make iron a divalent iron and promote the absorption and utilization of iron.

Children with severe anemia should take iron preparations under the guidance of a doctor. It is best to take iron between the two feedings. Because milk and iron are taken at the same time, calcium and phosphate in the milk will precipitate iron and hinder iron absorption.

Additional knowledge:

Pork liver contains 31.1 mg of iron and 20.8 mg of protein per 100 g of pork liver. Pig liver is also rich in vitamin A and folic acid, nutrition is more comprehensive. However, the liver contains more cholesterol and should not be eaten too much at one time.

Beef has 3.2 mg of iron and 20.1 mg of protein per 100 g of beef. Beef has high nutritional value and has a spleen-and-stomach effect, but the beef fiber is thicker and must be cooked and boiled.

Pork contains 3.4 mg of iron and 18.4 mg of protein per 100 g of pork. Pork has the effect of nourishing the stomach and intestines. It is the most common source of iron in daily diets.

Chicken liver contains 13.1 mg of iron and 16.6 mg of protein per 100 g of chicken liver. Chicken liver is rich in heme iron, zinc, copper, vitamin A and B vitamins, which is a good choice for iron supplements.

Pig kidneys contain 5.6 mg of iron and 16.8 mg of protein per 100 g of pig kidneys. Pig kidney is rich in zinc, iron, copper, phosphorus, B vitamins, vitamin C, protein, fat, etc., but pay attention to clean the production.

Chicken blood contains 28.3 mg of iron per 100 g of chicken blood and 10.1 mg of protein. Chicken blood is rich in iron, zinc, amino acids and vitamins and other nutrients, especially high levels of iron and lysine, and easily absorbed by the body.

Soybean contains 9.4 mg of iron and 32.9 mg of protein per 100 g of soybean. Soybeans are rich in nutrients and high in iron content, but they contain slightly less iron than animal sources.

The egg yolk contains 10.2 mg of iron and 15.2 mg of protein per 100 g of egg yolk. Egg yolks are rich in iron, zinc, and vitamin D.

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