Q:
Iron pot cooking can iron? real or fake?
A:
Cooking in a wok can indeed increase the iron content of a dish. However, this trace of iron does not meet the body's daily demand for iron.
Zhang Jing, director of the Nutrition Department of Tongren Hospital affiliated to Shanghai Jiao Tong University School of Medicine, said that cooking in a wok can indeed increase the iron content of a dish. However, this trace of iron does not meet the body's daily demand for iron. More importantly, the iron released from the iron pot is inorganic iron, which is not easily absorbed by the body itself.
For ordinary people, as long as the diet is balanced, it is fine to use any pot to cook. If you think you are more comfortable with a wok, then continue to use it. But if you are already anaemic and want to improve through the iron pot, it is impossible.
"The best food source for anemia is animal food, such as red meat, pork liver, etc." Zhang Jing pointed out that the most important thing for adult anemia is iron supplementation. Iron supplementation can be supplemented by food or supplemented with some nutrients. The iron content of animal internal organs and red meat is relatively abundant. Kelp, seaweed, black fungus, carrots, etc. are also good choices.
How to iron? Zhang Jing suggested that you should eat more iron-containing foods and, if necessary, moderate intake of iron fortified food or oral low-dose iron. Vitamin C can help iron absorption, and you can eat more foods rich in vitamin C.
It is still an old saying that a balanced diet is important. For ordinary people, the diet should be diversified, not picky eaters, partial eclipse, and nutrient absorption will not have much impact. For some special people, such as pregnant women, children, and the elderly, they should be supplemented according to physical conditions. But for people with severe anemia, it is recommended to seek medical treatment as soon as possible.
