Beetroot is not the top iron-rich food, but it contains iron, combined with folate, vitamin C and antioxidants, which help improve blood formation and support better iron absorption. According to the US National Institutes of Health (NIH), supplementing iron-free foods with vitamin C can significantly increase the body's iron absorption ability.
Professor Dr. Emma Derbyshire, a nutritionist in the UK, said: "Beetroot provides an important complex of micronutrients for red blood cell production. When used regularly and properly, this root can help improve mild iron deficiency, especially in people who eat less meat.
Not only that, the characteristic red-purple color of beetroot comes from betalain, an antioxidant compound that helps reduce inflammation and support liver function, the organ involved in iron metabolism in the body. Some observational studies also recorded that people who regularly eat beetroot have a more stable hemoglobin index when combined with a reasonable diet.
Experts recommend using boiled, steamed or juiced beetroot, combined with vitamin C-rich foods such as oranges, lemons, guavas to increase iron absorption. However, beetroot does not replace iron supplements in cases of severe iron deficiency or obvious anemia. People with underlying conditions should consult a doctor before using it regularly.
