Vegetables that raise hemoglobin

When can hemoglobin go down?

Hemoglobin can decrease for various reasons.

The most common reason for the decrease in hemoglobin in the blood is hormonal disorders, uterine bleeding, large blood loss during labor or surgical interventions.

Also, the level of hemoglobin is affected by unbalanced nutrition, stress. At risk are those who regularly adhere to different diets for weight loss.

Reduction of hemoglobin level can occur as a result of the fact that the absorption of iron in the intestine is impaired as a result of inflammatory processes or surgical interventions.

In addition, low hemoglobin can be congenital and often develops in old age.

The norm of hemoglobin in the blood for men and women is different.

For men, the norm is considered to be from 130 to 170 g / l, for women from 120 to 150 g / l.

A low level of hemoglobin leads to the fact that in tissues and organs oxygen starvation begins. Signs of low hemoglobin is weakness, shortness of breath, dizziness (fainting), noises in the heart, cool hands and feet (constantly), pale skin. Also, when the hemoglobin is low, cracks on the lips may appear, the nails become more brittle, the hair falls out.

A person a day should consume 1.5 mg of iron. However, both doctors and nutritionists say that our body can only absorb 10% of the iron obtained from food, so it is recommended to use 15 mg per day.

It is believed that the best source of iron for humans are animal proteins, since the iron contained in them is well absorbed by the body. It is worth noting that iron from animal products is digested much better with vitamin C, which can be obtained from fruits and vegetables, in addition, dairy products that slow down the process of assimilating iron should be consumed separately. Also, tea or coffee while eating reduces the absorption of iron by our body.

Iron, contained in plant products, is digested a little worse (up to 7%) than from products of animal origin. Although there are products, both animal and vegetable, which contain a fairly high amount of iron, but for its assimilation requires certain conditions (eggs, spinach).

Which vegetables increase hemoglobin?

When low hemoglobin is recommended to eat more food of animal origin (proteins), which contributes to the formation of easily digestible iron compounds - eggs, cottage cheese, liver, red meat, etc.

In addition, it is necessary to include in the diet vegetables that increase hemoglobin.

The most useful for iron deficiency is beet, which can be used not only in cooked form, but also in raw. In addition, freshly squeezed beet juice helps to raise hemoglobin (half a glass 1-2 times a day).

Carrots are also well suited for a diet with iron deficiency. They consume vegetables mostly in fresh form, add to salads. Cooked carrots are recommended for malignant tumors, dysbiosis. Quite good increases hemoglobin fresh carrot juice, especially in combination with beet (1: 1, 1-2 times a day).

In addition to iron, carrots contain magnesium, copper, cobalt, zinc, potassium, phosphorus, etc.

Included in the carrot are vitamins (PP, B, K, C, E), carotene, essential oils.

Tomatoes have a positive effect on the composition of human blood, they not only replenish blood with beneficial substances, but also prevent the formation of blood clots. Tomatoes can be consumed not only in fresh form, many useful properties of these vegetables are preserved and after heat treatment.

Potatoes are also rich in iron, as well as potassium, phosphorus, magnesium, calcium. There are in it vitamins (groups B, D, E) and organic acids (apple, lemon, coffee, etc.). At a low hemoglobin it is recommended to drink fresh potato juice half an hour before a meal (half a cup 2-3 times a day). For the preparation of juice, it is better to use red potatoes.

Zucchini contain a significant amount of iron, magnesium, potassium. Also in the composition there is vitamin C, which, as mentioned, contributes to better assimilation of iron. The greatest benefit is the fresh juice of the vegetable marrow in combination with freshly squeezed potato or carrot juice. Juice zucchini acts soothingly, improves intestinal peristalsis (with urolithiasis, it is not recommended to abuse juice).

Vegetables that increase hemoglobin, despite the fact that they contain much less iron than, for example, in liver or red meat, it is good to use in iron deficiency. The fiber, vitamins, microelements contained in them will help to improve the general condition of the body, as well as to adjust the intestine, which will not be superfluous for low hemoglobin.

Vegetable juices have a rich composition, in addition, they are quickly and almost completely absorbed. Drinking juices is recommended 2-3 times a day, preparing immediately before consumption. It is good to prepare cocktails from several vegetables, for example, potato or carrot juice with squash or squash, beet and carrot juices. Usually the proportions are 1: 1. Also, freshly squeezed beet juice is recommended to be protected for 20-30 minutes before consumption.