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Foods to eat after blood loss

Báo Thanh niênBáo Thanh niên17/11/2023


If you take blood for testing, you only need 1 or 2 vials. But if you donate blood, the amount of blood given will be much more, according to the health website Healthline (USA).

Những loại thực phẩm tốt nhất nên ăn sau khi lấy máu - Ảnh 1.

Beef is rich in iron and is beneficial for people who have just donated blood.

Another common cause of blood loss is injury. Losing a large amount of blood can temporarily cause fatigue or dizziness. When you lose blood, your body starts to regenerate blood. Eating the right foods will help provide the nutrients needed for better red blood cell development.

Nutrients that are good for the process of recovering lost blood are iron and vitamin B. Iron is an essential mineral to create hemoglobin, a protein found in red blood cells. If you do not supplement enough iron, the iron content in the blood will decrease, making the body weak and tired.

The American Red Cross says there are two types of iron: heme and non-heme. Heme iron is easily absorbed by the body and is found in meats such as chicken, duck, beef, and pork.

Non-heme iron is plant-based iron, found in spinach, peas, broccoli, and sweet potatoes. Although the iron in meat is more easily absorbed than the iron in plants, experts recommend eating both types of iron. This will help keep your diet balanced and provide enough fiber.

Another important mineral that helps make red blood cells is the B vitamins, including folic acid and B12. Both folic acid and B12 are needed for red blood cell production and growth. A deficiency in either of these B vitamins can lead to anemia.

Foods rich in folic acid are bread, rice and cereals. Meanwhile, vitamin B12 is found in foods of animal origin such as meat, fish, eggs and milk.

In addition, a study published in the journal Transfusion Medicine recommends that first-time blood donors or those who have donated blood many times also need to supplement two other B vitamins: B6 and biotin. These two minerals are abundant in eggs, liver, bananas, nuts, sweet potatoes, salmon and milk, according to Healthline .



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