Not at all! Here's why pomegranates and beetroot aren't the body's greatest sources of iron.

Generally speaking, 10 mg of iron should be consumed daily. Considering that a lot of people advise including pomegranates and beetroot in their diet. Furthermore, because of their red colour, they are said to be beneficial for treating iron deficiency anaemia by boosting blood levels in the body.

However, nutritionist Juhi Kapoor emphasised that these aren't the ideal iron sources.

The idea that pomegranates and beetroot are excellent providers of iron is a common misconception. Actually, pomegranates and beetroot have very little iron (0.31% and 0.76 mg/gram, respectively), making them poor sources of the mineral, according to Kapoor.

She added that the deep red colour has nothing to do with the iron content of the material because it is primarily caused by natural pigments or polyphenols.

Likewise Senior consultant physician Dr. Dilip Gude of Yashoda Hospitals in Hyderabad revealed that beetroot has a high vitamin A content, often exceeding the daily recommended intake. Because vitamin A is fat-soluble, there may be a persistent build-up of excess that the body finds difficult to get rid of. High beetroot concentrations have the potential to lower blood pressure and trigger mild allergic reactions. Furthermore, Dr Gude stated that the high calcium oxalate content of beetroots may hinder the absorption of calcium, raise the risk of kidney stones, and upset the stomach.

There are two kinds of iron in food.

1) Heme: present in poultry, fish, and meat. According to Kalra, the body absorbs it easily. Thirty percent of it is absorbed on average, according to Kalra.

2) Non-heme iron is present in nuts, fruits, and vegetables. However, the iron in these foods won't be fully absorbed. usually only absorbed by the body in amounts of 2–10%, according to Kalra.

But keep in mind that this does not imply that pomegranates and beetroot won't assist you in producing iron. Nutritionist Prerrna Kalra said, "It will help you make red blood cells, but it will help you slowly."

Which are the finest places to get iron?

Organ meats, such as liver and other seafood, are among the best sources of iron. Dr. Gude stated, "Meat products like chicken, lamb, oysters, mussels, and clams are excellent sources of dietary iron."

Broccoli, string beans, dark leafy greens (dandelion, collard, kale, and spinach), eggs, beans, nuts, peas, lentils, and tofu are all high in iron and highly recommended, according to Dr. Gude. "These foods are highly recommended because they contain at least three times the recommended dietary allowance of iron than pomegranates and beetroot," Dr. Gude stated.

What should you remember? When consuming foods high in iron, remember to also include foods high in vitamin C, such as tomatoes, citrus fruits, and red and yellow bell peppers, as these foods improve the absorption of iron.

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