Explanation

Answer:

Leafy vegetables such as spinach, kale, swiss chard, collard, and beet greens contain 2.5-6.4 mg of iron per cooked cup or 14-36% of  RDI. For example, 100 grams of spinach contains 1.1 times more iron than the same amount of lean meat and 2.2 times more iron than 100 grams of salmon.