Ferrum is the most important element essential for normal organism life. It plays a big role in oxidative and reconstructive processes. Ferrum influences hematogenesis, participates in hemoglobin creation, breathing process, immunity reactions. It is recommended to take while pregnancy. Disbalance of ferrum leads to asiderotic anemia and other diseases.

As a rule lack of ferrum shows by development of anemia together with general muscle weakness, damage of taste and smell. Nails and hair condition gets worse. Immunity decreases and there appears troubles with sleep.

Adult need in ferrum is 10-30mg/day. It is satisfied with usual food ratio. However citizens have lack of ferrum due to fine food consumption. It should be considered that cereals rich in phosfotin and phytin form difficulty soluble salts together with ferrum and decrease ferrum digestion. Tea decreases ferrum digestion due to its connection with hardening agents in difficulty soluble complex. That’s why it’s important to follow smart combination of food stuff. Ferrum is accumulated in liver, spleen, erythrocytes, blood plasma.

Ferrum is contained in liver, kidneys, beans, vegetables, berries, cherries, apricots, grape wine, quince, spinach, cabbage, lettuce, onion, kohlrabi, tomatoes, celery, watercress and such medicinal herbs as nettle, immortelle, lobelia, cyanosis, and cudweed.