Why is hemoglobin needed and how to maintain its level with the help of products

0 < p>We all know that hemoglobin is contained in the blood, and maintaining its level is important for health. But what it really is, what are its main functions and why it is so important, many people do not even guess.

We tell you why we need hemoglobin and which products can be used to raise its blood level.

Iron is an important element for blood. About 70 percent of the iron in your body is found in red blood cells, called hemoglobin, and in muscle cells, called myoglobin. Hemoglobin is necessary for carrying oxygen in the blood from the lungs to the tissues. Myoglobin in muscle cells receives, stores, transports and releases oxygen.

The average adult man has about 1,000 mg of stored iron (enough to last about three years), while women on average have only about 300 mg (enough to last about six months). When iron intake is chronically low, iron stores can become depleted, thereby lowering hemoglobin levels. This can lead to iron-deficiency anemia, a condition in which tissues are starved of oxygen. Blood loss is the most common cause of iron deficiency. That is why women especially need to maintain their iron levels during menstruation.

Iron levels can be checked using regular blood. Hemoglobin is not produced in the body and must come from what you eat, so it is important to have a balanced diet. The minimum daily requirement of iron for an adult is 1.8 mg.

Animal protein is the main source of iron in food products, the deficiency of which causes similar well-being.

Only 10 to 30 percent of consumed iron is absorbed and used by the body. The daily allowance of iron can be achieved by taking supplements, but only after a doctor's prescription.

It is also important to eat foods with a high content of vitamin C, because it helps the body absorb iron.

In which products contain iron

• Vegetables and fruits: greens, pomegranate, tofu , broccoli, peas, Brussels sprouts, apples, bean sprouts, kidney beans, potatoes, green beans, corn, beets, cabbage;
• Seafood: fish, shellfish and oysters;
• M meat and poultry: beef, veal, pork, lamb, chicken, turkey, liver (except fish liver);
• Walnuts;
• Chicken eggs;
• Citrus fruits (they contain vitamin C, which is important for the absorption of iron);
• Bulgar pepper.