A cup of spinach typically contains about 6.4 milligrams of iron.
Spinach leaves typically contain about 2.7 milligrams of iron per 100 grams.
A cup of spinach contains about 6.4 milligrams of iron.
A half cup of raw spinach has about 0.4 mg of iron and a half cup of cooked spinach has about 6.4 mg.
Spinach has a higher amount of iron compared to other leafy greens.
Spinach, as well as other vegetables that have iron in them, have a form that is not very easily absorbed (non-heme iron), while iron from animal sources is much more easily absorbed (heme iron).
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In one cup of corn 25% of it is iron.
Siderite typically contains around 48.2% iron by weight. It is a common iron carbonate mineral found in sedimentary rocks.
3.5 ounces of spinach is approximately 99.2 grams. This amount can be roughly equivalent to about 10 cups of raw, fresh spinach, as it shrinks significantly when cooked. Spinach is nutrient-dense, providing a good source of vitamins A, C, and K, as well as iron and calcium.
Spinach is good because it has iron which is in beef, and pretty much dairy products and any green vegetable.
Steel typically contains about 0.2 to 2.1 of iron.
To obtain sufficient minerals from spinach, you would need to consume about 2-3 cups of cooked spinach daily, as cooking reduces its volume and increases nutrient concentration. Spinach is rich in minerals like iron, calcium, and magnesium, but due to oxalates that can inhibit mineral absorption, it's beneficial to include a variety of other mineral-rich foods in your diet as well. Balancing spinach with sources of vitamin C can further enhance iron absorption.