Anaemia is a condition that develops when our body does not receive enough oxygen to fulfill its needs. The lack of oxygen occurs due to deficiency of red blood cells or low levels of hemoglobin pigment that binds with oxygen.
The deficiency of red blood cells could be due to low count of RBC's due to destruction or due to abnormality in the RBC structure.
Add these foods to your diet to get more iron and help fight iron deficiency anemia:
Dark leafy greens—such as spinach, Swiss chard, and kale—are natural sources of non-heme iron, as are peas, string beans, Brussels sprouts, and sweet potatoes. Figs, dates, and raisins are a good source of iron, as are other dried fruits like apricots. In addition, some options—especially citrus—are particularly high in vitamin C, which can help lessen the negative effects of phytates—compounds that reduce iron absorption.
Whole grain breads, cereals, and pastas are high in phytates. However, these foods (and the flour used to make them) are often fortified with iron.
All meat and poultry contain heme iron. Red meat, lamb, and venison are the best sources. Poultry and chicken have lower amounts. Eating meat or poultry with nonheme iron foods, such as leafy greens, can increase iron absorption.
Maple syrup, honey, corn syrup, and black-strap molasses are sweet iron sources that can be used for baking. Adding dark chocolate, dried fruits, raisins, or nuts to cookies or cakes can add a little iron as well.
Coffee, tea, and wine contain polyphenols, which can inhibit iron absorption. You may want to limit your intake of these drinks altogether, or at least avoid having them with an iron-rich meal.
Many foods are fortified with iron. Add these foods to your diet if you’re a vegetarian or struggle to eat other sources of iron:
Beans are good sources of iron for vegetarians and meat eaters alike. They’re also inexpensive and versatile. Some iron-rich options are: