Hemoglobin is a blood protein found in red blood cells. It is involved in the delivery of oxygen from the lungs to all tissues of the body. If the blood does not contain enough hemoglobin, some organs may experience oxygen deprivation. A similar condition can be caused by both anemias of various origins, and other diseases, as well as some injuries. Eating foods rich in iron, as well as vitamins C and B12, can increase the hemoglobin content in the blood.
Recommended foods for anemia
Increasing hemoglobin, it is important not only to eat foods rich in iron, but also to include in the diet food rich in vitamins C and B12, which contribute to its absorption. Doctors recommend eating red meat and offal, especially liver, fish and seafood, various types of cabbage - broccoli, white cabbage, cauliflower, as well as legumes and whole grains. Many fruits, such as apples, grapes, strawberries, and peaches, are also good sources of iron. Useful with low hemoglobin and vegetables such as carrots, beets, spinach.
Lamb liver pate
One of the best sources of animal sources of iron is liver. Lamb liver pate turns out to be tasty and aromatic. Take for him:
- 2 slices of bacon;
- 250 grams of lamb liver;
- 25 grams of butter;
- 1 head of onion;
- 1 clove of garlic;
- 1 teaspoon tomato paste;
- 2 tablespoons of brandy;
- 50 ml heavy cream.
Melt the butter in a skillet and sauté the sliced bacon. Pass the peeled garlic through a press, chop the onion into small cubes. Fry the onion and garlic in the bacon-melted fat until soft. Add chopped, washed and dried lamb liver. Fry it for 4-5 minutes, add tomato paste and cognac and cook for another 2 minutes. Pour in the cream, stir and remove from heat. Grind with a blender until smooth, smooth. Season with salt and pepper, transfer to a glass or clay dish and cool. If you want to store the pate for longer than a day or two, pour melted butter over the surface and let it set.
For fasting people, vegetarians and vegans, legumes are a good source of both protein and iron. Try this spicy carrot and lentil soup. For it you will need:
- 150 grams of dry red lentils;
- 2 teaspoons of cumin seeds;
- 2 tablespoons of olive oil;
- a pinch of dried chili flakes;
- 600 grams of peeled and grated carrots;
- 1 liter of vegetable broth;
- 125 ml cow or soy milk.
Heat a large heavy-bottomed saucepan over medium-high heat. Fry the cumin and chili in it until a characteristic smell is formed. Remove half of the spices and set aside. Pour in butter, add carrots, lentils, milk and broth. Bring to a boil. Reduce heat to minimum and simmer the soup for 15-20 minutes, until the lentils are tender and the carrots are tender. Purée with a blender and serve with a sprinkle of the set aside.
