I have heard many people say before that "using iron pots for cooking can supplement iron", but some people say that using iron pots for cooking cannot supplement iron. Theoretically, if you cook in an iron pot, iron filings will fall off and get mixed into the food. So, can you supplement iron?
The conclusion is - no. Or almost impossible, the effect of iron supplementation is minimal and can be ignored.
Someone once did an experiment. After cooking 100 grams of cooked winter melon in an iron pot, about 8 mg of iron will be dissolved. However, this iron is non-heme iron, and the absorption rate is extremely low, less than 3%, and iron Stir-frying is done at high temperatures, and the oil temperature can reach at least 150 degrees. The iron ions produced are oxidized into ferric ions in a high-temperature environment. The ferric ions cannot be absorbed by the human body. Calculated in this way, the iron supplement effect you can get by cooking in an iron pot for a month is not as good as eating a piece of pork liver.
Every 100 grams of pork liver contains 31.1 mg of iron, so the effect of iron supplementation by cooking in an iron pot is extremely insignificant. The human body has a relatively high demand for iron. Children need about 12 mg of iron per day, adult women need about 20 mg, and adult men need about 15 mg. Insufficient iron intake can easily lead to iron deficiency anemia , so you should usually eat foods high in iron, such as spinach, soybeans, egg yolks, animal offal, etc.
So it is unscientific to say that "frying in an iron pot can replenish iron." If cooking in an iron pot can replenish iron, it is better to just hold a piece of iron and eat stones to replenish calcium. . . This is probably a marketing technique thought up by merchants selling iron pots. And I personally think that the iron pan is too heavy and difficult to use.
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