The reason why women are more likely to suffer from iron deficiency anemia is that they lose blood regularly during their monthly physiological period. Therefore, on average, about 20% of women and 50% of pregnant women suffer from anemia. Therefore, it is very important to provide dietary treatment for iron deficiency anemia in women. Black beans Black beans: In ancient times, it was believed that eating beans was beneficial, and most books will introduce black beans to make people’s hair darker. Black beans can be eaten according to each person’s preference. If you are in the postpartum period, it is recommended to cook black beans with black bone chicken. Carrots Carrots: Carrots are high in vitamins B and C, and also contain a special nutrient – carotene, carotene is extremely beneficial to replenish blood, using carrots to cook soup, is a very good blood soup drink. But many people do not like carrots, my personal practice is to squeeze the carrot juice, add honey as a drink. Goldenseal Goldenseal: Goldenseal contains the largest amount of iron, 20 times higher than the familiar spinach, rich in iron, but also rich in vitamins A, B1, C, protein, fat and colchicine drunk alkali and other nutrients. Longan meat Longan meat: Longan meat is cinnamon meat, which is available in any supermarket. Longan meat is rich in iron in addition to vitamins A and B and glucose and sucrose. It can also treat forgetfulness, palpitations, neurasthenia and insomnia while tonifying blood. Longan soup, longan gum, longan wine and the like are also good foods to nourish the blood. Dried radish Dried radish: Dried radish is supposed to be a beneficial vegetable, it is extremely rich in vitamin B and has a high iron content. So it is the most inconspicuous and cheapest but the best food for health, and its iron content exceeds all foods except for goldenrod. Tips: anemic people are best not to drink tea, more tea will only make the symptoms of anemia worse. Because the iron in food, is in the form of 3-valent gelatinous iron hydroxide into the digestive tract. By the action of gastric juice, the high-valent iron is transformed into low-valent iron, in order to be absorbed. But tea contains tannic acid, easy to form insoluble iron tannate after drinking, thus hindering the absorption of iron. Secondly, milk and some drugs that neutralize stomach acid will hinder the absorption of iron, so try not to consume it together with iron-containing foods.