I was looking at a resource on getting enough iron and it offered this easy tip:
The redder the meat, the more iron it contains
... which made me think, what about duck? It's fairly dark. So I looked it up, and it's pretty good, and is also in my freezer, so that will be dinner tonight. Thinking of picking up lamb for tomorrow, as I haven't had it in a while, and my last blog post in 2018 was about how I finally got 100% of my iron from food by eating lamb with spinach. Worth a shot!
Meanwhile, here's yesterday's nutrition log:
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