How to supplement iron for pregnant women

Pregnant women should also go to the hospital regularly for trace element tests, so that they can effectively detect whether there is a problem of trace element deficiency in the pregnant woman's body. Most of the pregnant women have physical problems, and long-term iron deficiency may cause iron deficiency anemia, so pregnant women need to pay attention to iron deficiency. If a pregnant woman has iron deficiency, which method of iron supplementation is most effective?

What is the best iron supplement for pregnant women?

1. What foods should pregnant women eat to supplement iron? Experts recommend: Intermittent small doses of supplementation

It is difficult for expectant mothers to meet the iron needs of mothers and babies through ordinary diets. Drug iron supplementation is necessary. The World Health Organization (WHO) recommends:

Preventive iron supplementation: Take 1 mg of iron per kilogram of body weight once a week from the beginning of pregnancy until breastfeeding stops;

Therapeutic iron supplementation: If you have iron deficiency anemia, double the dose of iron and take it once a week for 12 weeks. After the anemia is corrected, change to a preventive dose.

It should be noted that iron supplements should be taken together with vitamin C. 100-300 mg of vitamin C per day can promote iron absorption and improve the utilization of iron supplements.

Dietary supplement:

Animal liver and egg yolk are rich in iron. Soybeans and soy products, sesame paste, and black fungus are also good for iron supplements.

In addition, various fresh vegetables not only contain a lot of iron, but also a large amount of vitamin C, which is beneficial to the absorption and utilization of iron.

Warning: Expectant mothers should consult a doctor before taking iron supplements to avoid excessive iron supplementation, otherwise it is easy to cause:

1. If the mother's hemoglobin is too high, it will affect the baby's blood supply, causing premature birth or low birth weight;

2. Heavy bleeding may occur during delivery;

2. Pregnant women should eat a variety of vegetables to supplement iron

Various vegetables are good for pregnant women, and they can often change the types of vegetables they eat in their daily diet.

1. Radish

Radish is a very common root vegetable, but it has high nutritional and medicinal value. It is rich in lignin, which can greatly enhance the activity of macrophages in the body, thereby engulfing cancer cells. At the same time, the calcium, phosphorus, iron, saccharifying enzyme, vitamins A, B1, B2, folic acid, etc. in radish are all nutrients beneficial to pregnancy.

2. Green radish

Contains 6 times more vitamin C than apples. Carrots are rich in vitamin A, which can prevent and treat night blindness and gallstones. Glycosylation enzyme can break down starch and fat in food, which is beneficial for the human body to fully absorb. However, radish should not be eaten with fruit. The combination of these two nutrients can enhance the inhibitory effect of thiocyanate on the thyroid gland. Pregnant women can get good disease prevention and health benefits by eating radish regularly.

Recommend two iron-supplementing recipes for pregnant women

1. Spinach, pork liver and mashed potatoes

First, slice the potatoes and steam them. After steaming for ten minutes, peel them and mash them into a paste. Chop the pork liver into fine pieces. Fry the spinach in water and then chop it into fine pieces. (Note that you must put a little oil and salt in the pot when blanching the spinach, so that you don’t need to add seasoning later. And blanching the spinach will not affect the absorption of calcium. Finally, mix the three ingredients together (put the chopped spinach on the bottom layer, the chopped pork liver on the second layer, and the mashed potatoes at the end.) Steam it again and it’s ready to eat.

2. Stir-fried Kidney

Prepare 100 grams of pork kidney, 1 cucumber, 15 grams of red pickled pepper, and appropriate amounts of ginger, chopped green onion, and garlic. Wash the pork kidney, cut it into two slices, remove the fat skin and kidney smell, first cut it diagonally with a reverse knife, then cut it into eyebrow shape with three cuts, blanch it and set aside; cut the cucumber into thin slices with a diagonal knife; smash the garlic cloves and chop the red pickled pepper, set aside; pour salt, white sugar, soy sauce, balsamic vinegar, cooking wine and water starch into a bowl and mix into a juice; heat the oil over medium heat, then add chopped green onion, ginger slices, minced garlic and chopped red pickled pepper to sauté fragrant, then turn the heat to maximum, then quickly add the prepared kidney, stir-fry for about 1 minute, add the prepared sauce and cucumber slices, and serve after the soup thickens.