The invention discloses a deoxidizing agent for foods. The deoxidizing agent comprises, by weight, 40-60% of 
iron powder, 1-6% of electrolytes, 5-15% o 
calcium chloride, 13-25% of 
silicon dioxide, 1-5% of 
macromolecule water absorbing resin, 10-23% of fillers and 5-10% of water. The invention further discloses a method for preparing the deoxidizing agent. The method includes preparation steps of 1), dissolving the electrolytes by the aid of the water, adding the 
calcium chloride into the electrolytes and uniformly stirring the electrolytes, the 
calcium chloride and the water to obtain mixed liquid; 2), adding the 
macromolecule water absorbing resin into the mixed liquid obtained at the step 1), uniformly stirring the 
macromolecule water absorbing resin and the mixed liquid to obtain first mixtures, then allowing the first mixtures to stand still for 10-20 minutes, adding the fillers and the 
silicon dioxide into the first mixtures, uniformly mixing and stirring the fillers, the 
silicon dioxide and the first mixtures to obtain second mixtures, adding the reductive 
iron powder into the second mixtures, mixing the second mixtures and the reductive 
iron powder with one another under closed conditions for 10-30 minutes, sieving 
mixed materials by the aid of sieves with 30-80 meshes and sealing the 
mixed materials for standby application; 3), cooling materials obtained at the step 2), then quantitatively bagging and packaging and vacuumizing the materials to obtain the deoxidizing agent. The deoxidizing agent for the foods and the method have the advantages that the method includes simple preparation processes, excellent deoxidizing and 
drying effects can be realized, and 
moisture regaining of existing foods due to the fact that 
moisture carried by contents in existing deoxidizing agents is permeated into the existing foods can be effectively prevented.