10 Foods Loaded With Iron

6. Veal

Veal is a high-protein, nutrient-dense meat derived from the male offspring of dairy cows. Both male and female dairy cow progeny are often removed from cows within three days of delivery. This separation permits dairy cows to rejoin the herd and continue producing milk for human use. Early separation can also help manage certain udder infections in cows and digestive problems in calves. The light meat is caused by the calf’s age and the amount of myoglobin (iron content) in the muscle. Myoglobin generates a red pigment, which influences the color of the meat. The quantity of iron a calf consumes is managed through a nutritionally balanced milk-based diet and assessed on a regular basis to keep the meat light without compromising calf health. According to USDA data, a 3 oz. A serving of cooked, trimmed veal contains less than 10% of the calories needed for a 2,000 calorie diet. At the same time, veal contains more than 10% of the recommended intake for protein, zinc, niacin, and vitamins B12 and B6. Protein and B-vitamins make us feel more energized. Zinc supports immunological function as well as growth and cognitive development.