

Nutritionist Juhi Kapoor and Dr. Dilip Gude debunk the misconception that beetroot and pomegranate are rich sources of iron. While they can help in making red blood cells, they have low iron content. Organ meats, meat, dark leafy greens, prunes, raisins, eggs, beans, nuts, peas, lentils, and tofu are better sources of iron. Consuming vitamin C-rich foods alongside iron-rich foods aids in better iron absorption.


Nutritionist Juhi Kapoor and Dr. Dilip Gude debunk the misconception that beetroot and pomegranate are rich sources of iron. While they can help in making red blood cells, they have low iron content. Organ meats, meat, dark leafy greens, prunes, raisins, eggs, beans, nuts, peas, lentils, and tofu are better sources of iron. Consuming vitamin C-rich foods alongside iron-rich foods aids in better iron absorption.
•Organ meats, meat, dark leafy greens, prunes, raisins, eggs, beans, nuts, peas, lentils, and tofu are better sources of iron.
•Vitamin C-rich foods help in better iron absorption.
•Deep red color of beetroot and pomegranate is due to natural pigments, not iron content.
•Excessive consumption of beetroot may cause a decrease in blood pressure and mild allergic reactions.







