What should I take to supplement iron when pregnant?

　　What should I eat to supplement iron during pregnancy? Why is iron deficiency still caused by supplementing iron?
　　
　　There are two forms of iron in daily food. One is heme type iron, which is "divalent" iron. It only exists in animal blood, animal muscles and animal livers. This is the most recognized form of iron absorption by the human digestive tract and has a high utilization rate. The iron contained in vegetables, fruits, egg yolks, red dates and other foods is non-heme iron, which exists in the form of "trivalent" iron ions. Before the body can digest and absorb it, it must first be converted into "divalent iron" ions, otherwise, absorption will be extremely difficult.
　　
　　What to eat to supplement iron during pregnancy - how to supplement iron
　　
　　Eat more iron-rich foods, animal liver is the first choice, such as chicken liver, pork liver, etc. Eat two or three times a week, about 25 grams each time. Secondly, animal blood and lean meat are also very good. Perhaps many expectant mothers may be worried that the liver is a detoxification organ, so can they eat it? It is true that animal liver contains vitamin A, and excessive intake may be toxic, but if you eat 25 grams twice a week, there is no need to worry about the harm of poisoning. But you must choose healthy Animal liver. In this way, on the basis of daily diet, the 28 mg of iron per person per day required in the second and third trimesters of pregnancy can be basically guaranteed.
　　
　　What to eat to supplement iron during pregnancy - eating fresh and sour fruits can help iron absorption
　　
　　Vegetables, fruits and other foods containing "trivalent iron" can be reduced to "divalent iron" under certain conditions and become a form that is easily absorbed by the body. This "condition" is vitamin C, but this does not mean that just eating foods rich in vitamin C can promote iron absorption. Vitamin C is also divided into reduced and oxidized forms. Only reduced form of vitamin C can improve the absorption and utilization rate of iron.
　　
　　Reduced vitamin C is widely found in fresh vegetables and fruits, but it is very delicate. Every 24 hours when food is stored at room temperature, its content is reduced by half and is oxidized into oxidized vitamin C. The effect of promoting iron absorption is greatly reduced, and the vitamin C medicines we usually take are even worse. Therefore, you can buy and eat vegetables and fruits, especially fresh and sour fruits, such as kiwi fruit, which have the highest content of reduced vitamin C.
　　
　　In addition, cooking methods can also affect reduced vitamin C. Heating cooking, juicing fruits, and contact with iron and copper containers will all cause the oxidation of reduced vitamin C. In this regard, Baiyang Health Network recommends that fruits and vegetables should not be fried if they can be eaten raw. Even if they are fried, they should be stir-fried quickly and cooked immediately, and they should not be fried too much. It is best to add some vinegar when cooking. In an acidic environment, reduced vitamin C has better stability and is not easily oxidized.