1 Answer These messages are for reference only

• BY Penelope Judson 2018-06-25
  The heme iron in meat food has a high iron content and is in exactly the same form as the human body needs. It can be taken directly for use, so the absorption rate is good. The redder the color of the meat, the more heme iron, the better the effect of iron supplementation. For example, dark red beef and mutton is better than pink pork. Non-heme iron in vegetarian diets - poor absorption. Because it can not be directly absorbed and will be interfered by polyphenols, tannin, phytic acid and dietary fiber in plants. Therefore, one cannot rely solely on red dates, brown sugar and other blood supplements.
  5