4. Dark, Leafy Green Vegetables

Spinach, kale, collard greens, Swiss chard, beet greens — most dark leafy green vegetables are good sources of iron. Not only are they rich in iron, but leafy greens are filled with many essential vitamins and minerals as well as disease-fighting and antioxidant plant compounds. One cup of cooked spinach contains 6.4 mg of iron or 36% of your RDI. It also contains 377% of your RDI of vitamin A, 1111% of your RDI of vitamin K, 66% of your RDI of folate, in addition to calcium, magnesium, phosphorus, potassium, copper, and manganese.  

Dark, Leafy Green Vegetables

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