Short Answer: Egg is good for anemia. Because it has heme iron, protein, vitamin B12, and choline and they can increase your hemoglobin, red blood cell, and blood health.
Anemia is a condition that affects your blood.
In anemia, your body does not have enough healthy red blood cells or hemoglobin to carry oxygen to your tissues.
This can lead to various health problems, such as fatigue, weakness, pale skin, shortness of breath, and increased risk of infections.
One of the key factors in managing anemia is diet.
What you consume can affect your iron levels, which can impact your anemia symptoms and overall health.
To effectively manage anemia, you should consume iron-rich foods like meat, poultry, seafood, beans, and green leafy vegetables and avoid iron-poor foods like tea, coffee, dairy products, and whole grains.
Now, egg is a food that comes from the reproductive system of birds.
People usually eat eggs by boiling, frying, scrambling, or baking them.
Egg is good for anemia because it contains heme iron, which is a type of iron that is well absorbed by the body.
Egg also contains protein, vitamin B12, and choline, which are important for blood production and health.
One large egg can give you about 0.6 mg of iron (3% of your daily needs), 6 g of protein (12% of your daily needs), 0.5 mcg of vitamin B12 (21% of your daily needs), and 147 mg of choline (27% of your daily needs).
Iron can help increase your hemoglobin and red blood cell levels, which can improve your oxygen delivery and energy.
Protein can help build and repair your tissues, including your blood cells.
Vitamin B12 can help prevent a type of anemia called pernicious anemia, which is caused by a lack of intrinsic factor, a substance that helps absorb vitamin B12 from food.
Choline can help support your liver function, which is involved in iron metabolism and storage.
Furthermore, egg is an animal product and animal products are good for anemia.
Because, they contain heme iron, which is more bioavailable than non-heme iron from plant sources.
Heme iron also enhances the absorption of non-heme iron, so eating eggs with other iron-rich foods can boost your iron intake.
You can eat one or two eggs per day safely.
More than that can cause high cholesterol, which can increase your risk of heart disease.
However, this depends on your individual health status and other dietary factors.
Also, you shouldn’t eat raw or undercooked eggs if you have anemia to prevent salmonella infection.
Because, salmonella can cause diarrhea, vomiting, and fever, which can worsen your anemia and dehydration.
You can buy fresh eggs in your local market or can order them from online.
Always choose eggs that are clean, uncracked, and have a USDA grade shield on the carton.
Because, these indicate that the eggs are safe and high quality.
You can store them in the refrigerator for up to 3 weeks.
Finally, remember, maintaining a healthy lifestyle, including a balanced diet, regular exercise, stress management and essential medical care is key to managing anemia effectively.
I always recommend my anemia patients to follow an anemia-friendly diet to improve their overall well-being, and enjoy a longer and healthier life.