Leafy Greens.
Leafy greens, such as
spinach, kale, swiss chard, collard and beet greens contain between 2.5�C6.4 mg of iron per cooked cup, or 14�C36% of the RDI. For example, 100 grams of
spinach contains 1.1 times more iron than the same amount of
red meat and 2.2 times more than 100 grams of salmon (26, 27).
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