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.