Here are additional high iron sources from vegetables and legumes. They include one potato, one stalk of broccoli, 1/2 cup of cooked beans or chickpeas, soybeans, quinoa ( 4oz), lentils and cooked spinach ( 1/2 cup) There are many other sources than listed here and shown in the picture. These sources should be taken with vitamin C to increase the absorption of iron. Tea and coffee should be avoided at the time of intake, since they bind iron and may decrease its absorption. Each of the above serving provides 4-8 mg of Iron.