I would always suggest fresh over dried- fresher means more vitamins and enzymes since these are easily destroyed by heat. Most dried spices have sadly been irradiated as well, so if you do go for dried, choose organic. I would imagine both would be good for iron though.
Great to know about thyme! Make sure to eat it with a food high in vitamin C, rather than the mushrooms. The iron found in plant foods (non-heme) has a very low absorption rate compared to the iron found in animal products. Vitamin C allows the non-heme iron to be better absorbed. Try some broccoli or bell peppers.
You could also try parsley instead. It is not only high in iron (1C contains 3.7mg) it has 80mg of vitamin C, which means the iron is more available to the body.
This is good news. My doctor just told me my iron is low and he and others suggested I start eating meat, so I did for one meal but do not want to. So now I will have mushrooms and thyme instead. THanks!
Now that I know this piece of information, I give everyone a silly question: What can thyme be used in? What recipes do you have that use thyme? I've been looking around, and I haven't found very much. (Maybe I'm looking in the wrong spots, but I would very much like input on what recipes you all have for thyme. Pretty please, will you all share?)
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