Ironing out some Common Myths around Iron

-Rabia Mistry Mulla

Iron is an important mineral that helps maintain healthy blood. But lack of iron in the diet may lead to anemia. It is a disorder that occurs when there are issues with the production of hemoglobin. The red protein in the blood is responsible to transfer oxygen from your lungs to all parts of the body. It is the most common nutritional deficiency worldwide, causing extreme fatigue and lightheadedness, and affects all ages, with children, pregnant or menstruating women.

Here is ironing out a few myths about this important nutrient.

Myth: Anemia is mostly a sign of a poor diet

Untrue. Though malnutrition among children is the most common cause of anemia, some types of anemia such as sickle cell and thalassemia are not linked to a poor diet or poor iron intake Anemia may also be caused by infection, inflammation, kidney disease, and cancer or bleeding gastritis in adults.

Myth: If you are a vegetarian or a vegan, you are bound to have iron deficiency anemia

While non vegetarian foods are a common source of iron giving up meat may increase the chances of iron-deficiency anemia, but this doesn’t necessarily have to be the case. Certain plant foods such as leafy greens are also sources of iron when consumed in combination with vitamin C rich foods

Ingredients

Spinach puree –200g

Whole Green gram (green moong) –30g

Black gram dal (urad dal) –15g

Coriander leaves – 15g

Jowar flour – 15g

Wheat flour – 10g

Fenugreek seeds (methi seeds) – 5g

Garlic – 4 cloves

Ginger – half piece

Green chillies –2

Salt as per taste

Oil –10g (2 tsp)

Procedure

Wash and combine the green moong, urad dal and methi seeds with enough water in a bowl and soak for 3-4 hours. Drain well.

In a mixer, add the soaked green moong, urad dal, methi seeds, garlic, ginger, chillies, coriander leaves. Blend it together. Add water as per the consistency to form a smooth paste.

Transfer it in a bowl, add spinach puree, jowar flour, wheat flour and salt Whisk it very well

Heat the non-stick pan, pour the batter on it, spread it in a circular motion to make mini chillas.

Add 1tsp oil over it and along the edges Cook it on a medium flame until they turn light brownish from both the sides. Spinach Chillas are ready.

Serve immediately along with halim chutney