How to choose meat to increase hemoglobin, told Volgograd

As Elena Litvinova specified, more myoglobin accumulates in intensively working muscles, so it is better to give preference to the most pigmented cuts of meat raw materials.

The professor gave specific indicators: in veal, the hemoglobin level is kept at the level of 0.01-0.03%, in beef from adult animals - 0.04-0.06%, in the meat of old cows - 0.08-0.1%, and in pork - 0.03-0.05%. For better absorption of iron, the doctor advises combining meat dishes with sweet pepper, cabbage, broccoli, tomatoes and greens.