What vegetable is highest in iron?
What vegetable is highest in iron?
Some vegetables that are high in iron include the below.
- Spinach.
- Swiss chard.
- Cooked beet greens.
- Canned tomatoes.
- Lamb’s lettuce.
- Green cabbage.
- Brussels sprouts.
- Boiled green peas. Boiled green peas contain 2.46 mg of iron per cup.
What is the best source of iron for vegetarians?
For vegetarians, sources of iron include:
- tofu;
- legumes (lentils, dried peas and beans);
- wholegrain cereals (in particular, iron-fortified breakfast cereals);
- green vegetables such as broccoli or Asian greens;
- nuts, especially cashews;
- dried fruits such as apricots;
- eggs; and.
How can a vegetarian increase iron levels quickly?
Some of the foods that vegetarians can eat to increase iron in their diet are:
- Fortified breakfast cereals, both hot and cold.
- Blackstrap molasses.
- Green leafy vegetables.
- Dried beans, such as black and kidney beans, and lentils.
- Whole grains.
- Enriched rice or pasta.
- Pumpkin seeds.
- Prune juice.
How can I increase my iron naturally?
Some of the best plant sources of iron are:
- Beans and lentils.
- Tofu.
- Baked potatoes.
- Cashews.
- Dark green leafy vegetables such as spinach.
- Fortified breakfast cereals.
- Whole-grain and enriched breads.
Is cauliflower high in iron?
To rev iron absorption, pair them with healthy fare such as kale, bell peppers, broccoli, or cauliflower. As MedlinePlus notes, those foods are high in vitamin C, which is a nutrient that aids the absorption of non-heme iron.
Which vegetables contain the most iron?
Tofu,Tempeh,Natto and Soybeans Soybeans and foods derived from soybeans are packed with iron.
What fruits and vegetables are high in iron?
Dried Fruit (Apricots)
What vegetable has the most iron?
Figs, dates, apples, watermelon and strawberries contain iron. Dried fruits, such as raisins, prunes and apricots, are also good sources of iron.
What vegetables have a lot of iron?
Leafy Greens. Leafy greens,such as spinach,kale,swiss chard,collard and beet greens contain between 2.5–6.4 mg of iron per cooked cup,or 14–36% of the RDI.
