Food to consume plenty of
- Organ meats, beef and other meats, poultry, fish and egg yolks for iron and vitamin B12.
- Dried beans and peas, dates, raisins, dried apricots, nuts, seeds and blackstrap molasses, all good nonheme sources of iron.
- Iron enriched breads and cereals.
- Citrus fruits and other good sources of vitamin C, including orange juice which increase the body's iron absorption.
- Green leafy vegetables, lentils and beans, asparagus, corn and enriched grains for folate.
Food to limit
- Bran, spinach, rhubarb, swiss chard, chocolate and tea, which hinder iron absorption.
Food avoid
- Iron supplements, unless prescribed by a physician.
