Tofu: You can bake, grill, stir-fry, or use tofu—a high-iron soy product—in salads and sandwiches
Spinach: This leafy green vegetable, which is high in iron, can be eaten raw in salads or sautéed as an accompaniment. It can also be included in soups and smoothies.
Beans: can be cooked into hearty bean soups, added to salads, or eaten as a side dish. They are another adaptable source of iron.
Red Meat: Heme iron, which is present in lean red meats like lamb, is readily absorbed by the body.
Quinoa: is a nutrient-dense, iron-rich grain that goes well with salads and soups as well as an appetiser.
Lentils: These are legumes that work well in salads, curries, soups, and stews. They are also an excellent plant-based source of iron.
Pumpkin seeds: Owing to their elevated iron concentration, pumpkin seeds serve as a delectable snack or enrich baked items and salads.
This content, including advice, provides generic information only. It is in no way a substitute for qualified medical opinion