Eight specific vegetables provide over 19 percent of the daily value for iron per cooked cup serving, according to recent data. The information is sourced from the U.S. Department of Agriculture’s FoodData Central database. Lentils and spinach lead the list, each providing more than 35 percent of the established daily value per standard serving. The findings offer information on plant-based sources of a mineral noted for its role in health.
The Daily Value for iron is set at 18 milligrams for most adults and children over age four, according to FDA labeling regulations. The percentages provided for each vegetable are based on this standard. Dietitians note plant-based iron remains an important component of overall dietary patterns.
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