Iron is one of the essential trace elements, which is widely found in various foods, such as vegetables, seafood and meat. 1. Vegetables: such as lentils, soybeans, spinach, shiitake mushrooms, mustard greens and so on. The iron content of lentils is 19.2mg/100g; that of soybeans is 8.2mg/100g; and that of spinach is 2.9mg/100g. 2. Seafood: such as shrimp, sea cucumber, shrimp, etc.. The iron content of shrimp is 11.0mg/100g; the content of sea cucumber is 13.2mg/100g; the iron content of shrimp skin is 6.7mg/100g. 3. Animal liver: such as pig’s liver, pig’s blood, pig’s kidney, duck’s blood and so on. The iron content of pig liver is 22.6mg/100g; the iron content of pig blood is 8.7mg/100g; the iron content of pig kidney is 6.1mg/100g. Iron is an important component in the formation of blood red blood cells, which helps maintain normal hematopoietic function and plays an important role in the human body. However, the effect of dietary supplementation is relatively weak, and timely medical consultation is recommended in case of additional needs or illness. The above foods can be a good source of iron and can be consumed in moderation, taking care of nutritional balance.