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The health department, WIC offices, and even natural health care practitioners often suggest spinach (among other things) as an excellent source of iron. And it may be a better source of iron than many other foods.
4. Dark Leafy Greens. It is important to note that greens contain more iron when cooked than when eaten raw. Spinach is the king of all greens with a whopping 6.43 mg of iron per 1 cup (180g) when cooked. To show you the difference cooking makes, 1 cup (30g) of raw spinach contains only 0.81 mg of iron. The variance is only partially due to weight.