Question: what are the most iron rich vegetables?
Answer: 22% DV per cup of cooked Swiss chard. 16% DV per cup of cooked turnip greens. 15% DV per cup of cooked beet greens. 14% DV per cup of cooked scotch kale (curly leaf) 14% DV per cup of raw mustard spinach. 6% DV per cup of raw kale. 5% DV per cup of raw beet greens.