Can cooking in an iron pot really achieve the effect of iron supplementation?

For a long time, some people thought that it was good to use an iron pot. Some people often think: I'm anemic, and I'm iron deficient. Can you make up iron by cooking in an iron pot? What is the truth? Today, today I will give you a popular science lesson.

Does an iron pot really replenish iron?

I'm sure everyone knows about metal contamination. In fact, cooking in an iron pot increases the amount of iron in the dish, but it is actually metal contamination. When the shovel scrapes the iron on the wall of the pot, a small amount of debris will come off.

When scraped iron meets acid in food, it turns into ferrous ions and mixes with vegetables, which can be considered as iron**. The iron in the iron pot is inorganic iron, which is difficult for the body to absorb and utilize, and there is very little iron dissolved during the cooking process.

So far, there is no scientific basis for Bai to say that cooking rice in an iron pot can increase iron absorption. While it is true that stir-frying in an iron pan can increase the iron content in a dish, iron is some inorganic iron.

When absorbed by the body, iron needs to be absorbed in the form of organic compounds, also known as heme iron. The absorption rate of heme iron in the human body is about 30%-35%. However, the absorption rate of non-heme iron in iron pans is not high, estimated to be less than 3%.

In times of poverty, although the amount of iron consumed in this way is small, it is always more than when there is no iron. However, for people whose standard of living has improved now, frying in an iron pan consumes less iron than eating more lean meat or absorbing more iron through the liver. Therefore, it seems inappropriate for people to supplement iron by frying in iron pans nowadays.

The iron absorbed by the body is ferrous iron in food. Theoretically, the longer the food is in contact with the iron pan, the more contact there is, the more acidity the food is, and the more iron enters the food. However, there are no studies at home and abroad that can solve the problem of anemia in citizens by dissolving iron in iron cans.

Also, it is inaccurate to say that inorganic iron is easier to absorb because heme iron is the easiest to absorb and utilize, not inorganic iron. If iron deficiency anemia does exist, you can eat more red meat, such as pork, beef and lamb, instead of eating the pot.

Cooking with an iron pot can indeed play a role in iron supplementation, but if the iron deficiency is more serious, the effect will not be obvious, and the most serious iron deficiency also needs to go to the hospital for medical treatment, do not delay the condition.

No, because stir-frying in an iron pan can increase the amount of iron in the dish a little. However, the iron released in the iron pot is inorganic iron and is not easily absorbed by the human body.

Cooking in an iron pot can indeed achieve the effect of iron supplementation, because iron may enter the dish during the process of stir-frying.

Does iron pot stir-fry really supplement iron? Uncover the "secrets" of iron supplementation for you

The iron pot can replenish iron, which is indeed a rumor. Someone once did such an experiment, using an iron pot and an aluminum alloy pot to fry vegetables under the same conditions. Sure enough, according to the test, the content of iron ions in the dishes fried in the iron pot was 15 times that of the stir-fried vegetables in the aluminum pot.

However, all the iron ions released by the iron pot are trivalent iron ions, and the trivalent iron ions cannot be directly digested by our human digestive system.

First of all, stir-frying in an iron pot is definitely our best choice. Because the iron pan can quickly conduct heat, and the chemical properties of iron are relatively stable. At high temperatures, no harmful chemicals are released.

However, we should also note that when the oil pan is smoking, the oil temperature has often reached more than 200°. At this time, no matter what material is used, the nutrients in the vegetables will be destroyed. Whether it is pig iron or wrought iron, divalent iron ions cannot be directly released.

The most easily absorbed are the ferric ions found in foods such as fish and apples. If it is calculated in this way, it is not as good as eating a carrot to supplement iron for a lifetime.

But let's still talk about the difference between pig iron and wrought iron. The pig iron pot is made of gray iron melting and casting, and the wrought iron pot is forged with wrought iron.

Wrought iron has good ductility, so the wrought iron pot has high toughness, fast heat transfer, high temperature resistance to dry burning, smoother surface, easy to clean, and more durable; The pig iron pot is relatively brittle, and it is easy under the action of external force. However, the heat dissipation of the cast iron pot is a little faster than that of the wrought iron pot, and it is not easy to paste the pot. Frying food in a pig iron pan often will cause a layer of carbide film and oil film to form a layer of carbide film and oil film on the surface of the pan to prevent the oil temperature from being too high and rust from occurring.

Therefore, although the pig iron pot is not easy to clean, it is not easy to rust.

For a long time, some people have been asking questions like this: I heard that iron pot cooking can replenish iron? Is that really the case? Let's find out today.

1. Stir-frying in an iron pot can indeed increase iron intake.

In the past, China's living conditions were not good, generally cereals and vegetarian diets were the mainstay, and red meat was rarely eaten, which led to insufficient iron intake in people, and iron deficiency anemia became a high-incidence disease. At this time, the iron on the wall of the pot is scraped by the shovel, and a trace amount of debris falls off, and after it comes into contact with the acidic substances in the food, it will undergo a chemical reaction to turn into iron ions, which will be mixed into the food and increase the iron content in the food. Therefore, if you cook sour foods such as tomatoes and sauerkraut or add vinegar and lemon juice to the dish, you can promote the chemical reaction between the iron pot and acidic substances to produce more iron.

Measurements abroad many years ago showed that when using an iron frying pan to scramble eggs, the iron content of scrambled eggs can be tripled. In other words, stir-frying in an iron pot can indeed increase the amount of iron in the dish.

2. Stir-frying in an iron pot cannot increase iron absorption.

Although stir-frying in an iron pot can increase the iron content in the dish, these irons are inorganic iron, and the body needs to absorb iron in the form of organic compounds, also known as heme iron, and the absorption rate of heme iron in the human body is about 30%-35%. The absorption rate of non-heme iron from the iron pot is not high, and it is estimated that it is only less than 3%. In times of poverty, although the amount of iron ingested in this way is very small, it is better than nothing, but for people whose living standards have improved, the iron intake of iron stir-fry is not as good as eating more lean meat or the iron absorbed by the liver, so it is not suitable for people nowadays to use iron stir-fry to supplement iron.

3. What are the benefits of stir-frying in an iron pot.

1. Use an iron pot to stir-fry vegetables with less oil. After the iron pan is used for a long time, a layer of oil will naturally form on the surface, which is basically equivalent to the effect of a non-stick pan. Don't put too much oil in the cooking to avoid excessive cooking oil.

To clean the iron pot, you don't need to use dish soap, brush it with hot water and a hard brush, and dry it completely.

2. Traditional iron pans can avoid the potential impact of harmful chemicals on the surface of non-stick pans. Nonstick pan topcoats often contain carbon tetrafluoride, a chemical that can harm the liver, affect growth and development, and may even cause cancer. There are also studies that suggest that this chemical may cause women to enter menopause early.

When stir-frying in a non-stick pan, carbon tetrafluoride will become a gas at high temperatures and be inhaled by the human body along with the cooking fumes. In addition, if the surface of the non-stick pan is scratched by a spatula, the carbon tetrafluoride will fall into the food and be eaten directly into the stomach. Conventional iron pans do not have this chemical coating, and naturally there is no such danger.

3. Stir-frying in an iron pot can supplement iron. At high temperatures, a small amount of iron in the iron pot will seep into the food, so it objectively plays a role in iron supplementation.

No. The iron dissolved in the iron pot is non-heme iron, and the proportion that can be absorbed by the human body is not high, probably less than 3%.

Heme iron is needed by the human blood and can be absorbed more effectively, so even if the iron pot is used for a long time, it cannot achieve a good iron supplementation effect.

Replenish the enemy. 1. Dietary fiber.

Since dietary fiber can bind cationic iron, calcium, etc., excessive intake can interfere with iron absorption, so people who need iron supplementation should consume less foods containing dietary fiber (such as wheat bran).

2. Greasy food.

High-fat foods such as fatty meat can inhibit gastric acid secretion and hinder iron absorption. Greasy foods also contain high levels of fats and oxidizing substances, which can oxidize ferric iron to ferric iron, which is not conducive to iron absorption, so you should eat less iron supplements.

3. Phytic acid-based foods.

Phosphate, phytic acid, oxalic acid, tannic acid, etc. present in the diet can form insoluble iron salts with non-heme iron and prevent iron absorption. For example, the phytic acid in nuts will affect the absorption of iron ions, so do not take too much iron supplementation. The tannic acid in tea leaves will affect the absorption of iron ions, and it is recommended not to drink strong tea when supplementing iron.

Cooking in an iron pot will really replenish the bodyIron elementThe reason is that stir-frying in an iron pot can replenish iron. At high temperatures, a small amount of iron in the iron pot will seep into the food, thus playing a role in iron supplementation.

Stir-fry vegetables in an iron pan with little oil. The iron pan will be used for a long time, and the surface will naturally produce a layer of oil, which is basically equivalent to the effect of a non-stick pan. To avoid eating too much oil, you don't have to put too much oil in your cooking.

Do not use detergent to clean the iron pot. Wash with hot water and a stiff bristle brush and dry completely.

Traditional iron pans can avoid the potential effects of harmful chemicals on the surface of non-stick pans. The surface coating of non-stick pans usually contains carbon tetrafluoride, which can damage the liver, affect growth and development, and even cause cancer. Studies have also shown that this chemical can cause womenMenopauseIn advance.

When cooking in a nonstick skillet, carbon tetrachloride.

It will turn into a gas and volatilize at high temperatures, and the cooking fumes will be inhaled by the human body. In addition, if the surface of the non-stick pan is scratched by a shovel, carbon tetrachloride will fall into the food and go directly into the stomach to eat. Traditional iron pans do not have this chemical coating, and naturally there is no such danger.

Iron pan-frying can replenish iron. At high temperatures, a small amount of iron in the iron pot will penetrate into the food, so it plays an objective role in iron supplementation. There will be iron in food, and this iron is found in ferrous ions.

Iron ions areHemoglobinimportant components. So cooking in an iron pot can alleviate anemia.

Iron is needed by the human bodyTrace elements, is the second metallic element in the earth's crust. PreventableIron deficiency anemia, effectively avoidedScurvyof occurrences. Iron pots also have bad things and are prone to rust.

Rusty iron pots are harmful to the human body. So we should make good use of the iron pot for cooking.

I think that iron pot cooking can replenish the body with iron, because iron filings will fall into the dish during the stir-frying process.

It should be possible, but there are too many such iron elements, which will be bad for the body.

In fact, it can add some trace amounts of iron to the body, because it will shovel that down.

This thing has a certain effect, so many people use iron pots to cook.

In fact, the iron element on the iron pot is difficult to absorb, so it can't.

There should be some effect, after all, eating an iron pot is also very iron-supplementing.

No, how can the iron on the iron pot be absorbed by the body?

I think this is something that can be supplemented very little, so it can be supplemented.

Can iron stir-fry supplement iron?

The iron in the iron pot is inorganic iron, which is difficult to be absorbed and utilized by the human body, and there is very little iron dissolved during the stir-frying process. The iron absorbed by the body is ferrous divalent in food. Therefore, it is unreliable to supplement iron in an iron pot.

Yes, this kind of look will really replenish iron, and the iron element in the iron pot will be integrated into the dish.

The iron dissolved in the iron pot is non-heme iron, and the proportion that can be absorbed by the human body is not high, probably less than 3%. What the human blood needs and can be absorbed more effectively is heme iron, so even if you use an iron pot for a long time, you can't achieve a good iron supplementation effect.

It is a long-term use of iron Yes, this kind of iron will really supplement iron, and the proportion of plain iron that can be absorbed by the human body is not high, probably less than 3%. What the human blood needs and can absorb more effectively is heme iron, so even the iron in the iron pot for a long time is melted into the dish.

And it can be absorbed more effectively is heme iron, so even if you use an iron pot for a long time

Fake, "iron pot stir-fry can replenish iron" is a misunderstanding. The iron dissolved in the iron pot is non-heme iron, and the proportion that can be absorbed by the human body is not high, probably less than 3%.

I think it's true that I can make up a little bit, but I won't say that I can make up a lot.

Stir-fry in an iron pan. Only a little bit of iron supplementation can be regarded as effective.

However, for people whose living standards have improved, the iron intake in iron pot stir-fry is not as good as eating more lean meat or more iron absorbed by the liver, so it is not suitable for people to use iron to supplement iron with iron stir-frying.

The proportion that can be absorbed by the body is not high, probably less than 3%. What the human blood needs and can absorb more effectively is heme iron.