Iron-Rich Blood Boosters
Often, blood donors who are temporarily deferred have
hemoglobin levels that fall below our requirements on
the day that they attempt to donate. Hemoglobin is
the oxygen-carrying pigment and major protein in the
red blood cells. Hemoglobin levels necessary to donate
blood are established to insure that you remain healthy.
You may have greater success the next time you try to
donate if you eat iron-rich foods well in advance of your
donation. On a regular daily basis men need 10 mg of
iron, while women require 18 mg.
There are two types of iron-rich foods: Heme Iron from
animals, poultry and fish and Non-Heme Iron from
fruits, vegetables and grains. Heme Iron is more readily
absorbed than Non-Heme Iron.
| Heme Iron-Rich Foods: |
| Food
|
Amount |
Mg |
Oysters
|
3 oz. |
13.2 |
| Liver |
4 oz. |
9-10 |
| Beef & Lamb |
6 oz. |
6-8 |
| Fish & Poultry |
4 oz. |
4-6 |
| Clams |
2 oz. |
4.2 |
| Sardines |
3 oz. |
2.5 |
| Non-Heme Iron-Rich Foods: |
| Food |
Amount |
Mg |
Cooked Beans & Lentils
|
1 cup |
4.7 |
Dark Leafy Greens (cooked)
(Spinach, Swiss Chard, Kale) |
1 cup |
6 |
| Prune Juice |
1/2 cup |
5.2 |
| Pumpkin Seeds |
1 oz. |
4 |
| Sesame Seeds (whole, toasted) |
1 oz. |
4 |
| Watermelon Seeds (dried) |
1 oz. |
4 |
| Walnuts |
1/2 cup |
3.75 |
| Bran Flakes |
1/2 cup |
2.8 |
| Blackstrap Molasses |
2 tbsp.
|
2.4 |
| Dried Fruits |
2 oz.
|
1.5-2 |
| Watermelon |
4” x 8” wedge |
2 |
| Dark Leafy Greens (raw) |
1 cup |
2 |
| Almonds (roasted) |
1 oz. |
1 |
| Egg |
1 |
1 |

Additionally, there are other foods that can aid or inhibit the absorption
of iron. For instance, foods that are high in Vitamin C aid in the body’s
absorption of iron.
Foods that Aid
Iron Absorption: |
Foods that Inhibit
Iron Absorption: |
Meat, Poultry, Fish
Citrus Fruits
Fruit Juices
Cantaloupes, Strawberries
Broccoli, Tomatoes, Peppers,
Brussel Sprouts
White Wine
|
Coffee
Tea
Bran
Red Wine
Milk
Fiber
Soy Protein
Spinach |
...About Spinach
Spinach is rich in iron. But spinach
also contains an iron-absorption
inhibitor, oxalic acid, which is soluble
in water. If you cook and drain your
spinach before you eat it, more iron
can be absorbed by your body!
© 2008 Community Blood Council of
New Jersey, Inc. All Rights Reserved.
072308
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