According to the National Anemia Action Council, iron deficiency is the most common cause of low haemoglobin levels. Green leafy vegetables such as beetroot, spinach, tofu, asparagus, whole egg, chicken liver, oysters, apple, pomegranate, prunes, apricot, watermelon, pumpkin seeds, dates, raisins, almonds, amla, and jaggery are among the top iron-rich foods.
“Having a combination of both iron and vitamin C is vital because the latter is a carrier rich molecule that may be utilised for enhanced iron absorption. Oranges, lemons, strawberries, papaya, bell peppers, broccoli, grapefruit, and tomatoes are all high in vitamin C.
Folic acid, a B-complex vitamin, is essential for the formation of red blood cells, and a folic acid shortage results in a low amount of haemoglobin. Green leafy vegetables, sprouts, dried beans, wheat germ, peanuts, bananas, broccoli, and chicken liver are all good sources of folic acid. Beetroot, which is strong in folic acid, iron, potassium, and fibre, is also highly suggested to raise the body’s red blood cell count.
Because apples are high in iron and other health-promoting components that are essential for a healthy haemoglobin count, an apple a day can assist maintain a normal level of haemoglobin. You can eat one apple per day or drink a juice made from 12 cups of apple and beetroot juice twice a day. For added flavour, add a dash of ginger or lemon juice. Iron, calcium, fibre, and protein are all abundant in pomegranates. Its nutritional value can assist boost haemoglobin levels and improve blood flow.
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