Here are some vegetables that are rich in iron:

• Spinach
• Sweet potatoes
• Peas
• Broccoli
• String beans
• Beet greens
• Dandelion greens
• Collards
• Kale
• Chard
• Brussels sprouts
• Artichoke
• Asparagus
• Bok choy
• Mushrooms (chanterelle, white, oyster)
• Swiss chard
• Potatoes
• Cabbage
• Tomatoes
• Sun-dried tomatoes
• Beet greens

Vegetables often have higher iron content than meats and eggs, though non-heme iron is less easily absorbed. To maximize iron absorption, consume them cooked and with vitamin C-rich foods. Tomatoes contain more iron when dried or concentrated, and potatoes have higher iron when unpeeled in their skins. Sweet potatoes offer a good amount of iron even when peeled.