No. But eating onion helps to reduce uric acid content in the body.
Iron
It will not correct the anaemia as it has not got a high content of iron or folic acid.
iron content of leafy vegetables introduction
Hematite is a mineral that is mined for its iron content. It is the most important ore of iron and is a common iron oxide mineral.
Hydrochloric acid does a superior job of 'eating' iron.
If you mean does it reduce gore and Language content, then yes it does.
Sulfur in Sponge Iron comes from coal feeding. This sulfur when combustion with heat creates Sulfuric acid which is harmful to atmosphere. So to reduce sulfur you can used dolomite or lime stone. For 1 MT Iron ore you have to use 50 kg dolomite/lime stone.
The acid in an orange is citric acid.
First, avoid red wines altogether. Red wines contain tannins that reduce or block iron absorption.The highest iron content seems to be any made with Thompson seedless grapes. One of the Lodi Thompson Seedless labels has 23 ppm (22.973757008 mg/L) iron content, the highest I found, but these sell for over $16 a bottle. St Helena Zinfandels appear to be on the higher end (10-17 ppm or 9.988590004 to 16.980603006 mg/L), but these run up to $25 a bottle. Other Zinfandels seem to run anywhere from 5 to 12.5 mg/L iron content.High iron content in wine is actually a problem. Higher iron content actually produces an instability known as casse. The onset of casse caused wine to cloud, and if not treated at the winery with SO2, citric acid, ascorbic acid (at 8-15 mg/L), and at higher levels with potassium ferricyanide (over 15 mg/L), will result in the production of precipitates.
yes it will reduce uric acid level.
Absorption of dietary iron is increased by eating iron-rich foods with vitamin C foods (citrus fruits) and lactic acid (sauerkraut and yogurt). Cooking food in cast-iron pots can also add to their iron content.