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Red meats increase blood hemoglobin
The study confirms that red meats are an important source of iron, known for its easy absorption, which supports the production of hemoglobin in the blood. The iron content varies depending on the type and age of the animal, ranging in calf meat from 0.01% to 0.03%, increasing in adult cattle meat to 0.04% to 0.06%, and reaching up to 0.10% in older cattle. Consuming meat along with foods rich in vitamin C, such as peppers and tomatoes, enhances iron absorption. It is also necessary to consult a doctor if hemoglobin levels are low to determine the causes and appropriate treatment.
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