Are Green Leafy Vegetables a Good Source of Iron?

Yes, green leafy vegetables are generally a good source of iron. Iron is an important mineral that is essential for the production of hemoglobin, a protein in red blood cells that carries oxygen throughout the body. Iron deficiency is a common nutritional deficiency worldwide, and consuming foods rich in iron is an important way to prevent or treat this condition.

Green leafy vegetables such as spinach, kale, collard greens, and Swiss chard are particularly good sources of iron, as well as other important nutrients like vitamin C, folate, and fiber. In fact, one cup of cooked spinach provides about 6.4 mg of iron, which is about 36% of the recommended daily intake for adult women and 80% of the recommended daily intake for adult men.

However, it’s worth noting that the iron in plant-based foods is less easily absorbed by the body than the iron in animal-based foods like meat and seafood. Consuming vitamin C-rich foods, such as citrus fruits or peppers, along with iron-rich plant foods can help enhance the absorption of iron.