Iron is an essential nutrient for many bodily functions, and certain vegetables can help you achieve your necessary iron intake on a vegetarian diet. 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. Here are some vegetables that are high in iron:

• Spinach: Spinach is a great source of iron, with over 1 mg of iron per cup of cooked spinach.

• Sweet potatoes: Sweet potatoes offer a good amount of iron even when peeled.

• Peas: Peas are a good source of non-heme iron.

• Broccoli: Broccoli contains over 1 mg of iron per cup of cooked broccoli.

• String beans: String beans are a good source of non-heme iron.

• Beet greens: Beet greens are a good source of non-heme iron.

• Dandelion greens: Dandelion greens are a good source of non-heme iron.

• Collards: Collards are a good source of non-heme iron.

• Kale: Kale is a good source of non-heme iron.

• Chard: Chard is a good source of non-heme iron.

To maximize iron absorption, it is recommended to consume these vegetables cooked and with vitamin C-rich foods. Tomatoes, citrus fruits, and red, yellow, and orange peppers are good sources of vitamin C.