Among the whole range of products to help improve the hemoglobin should be emphasized beef, carrots, apples, apricots, parsley, potatoes, onions, squash, beets, beans, egg, liver, kidneys. However, it should take care of admission and other nutrients conducive to the absorption of iron, namely vitamins B6, B9, B12 and C. Ascorbic acid is present in black currants, cherries, sour cherries, strawberries, cranberries, cranberry, dogwood, honeysuckle, apricots, cabbage (especially sauerkraut), sweet pepper. Source of B vitamins is cottage cheese, milk, cheese, eggs, wholemeal bread, buckwheat and oat cereals, soybeans, cauliflower, fennel, fish.
For good assimilation of foods rich in iron and organic compounds necessary to eat right, because even the most useful and fortified foods may be a source of empty calories, if you eat it in large quantities and often. Important and cooking methods. Much more valuable to the body is that is steamed, boiled or eaten raw, such as salads or whole vegetables and fruits.
If, despite the correct power level of hemoglobin is maintained at the same level - below the norm, it is necessary to see a doctor and be tested for a number of diseases that contribute to this state of the blood, namely, worm infestation, infection, inflammation of the lining of the stomach, vitamin deficiency, and others.