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This circular presents data on the iron content of 110 different forms, parts or varieties of fruits and vegetables. The succulent vegetables and fruits are divided into four groups on the basis of their iron content: poor source (mostly fruits and fruit juices), less than 0.00040 per cent; fair (approximately one-half fruits), from 0.00040 to 0.00079 per cent; good (potatoes, thick pigmented stalks and leaves), from 0.00080 to 0.00159 per cent; excellent (immature seeds of leguminous plants and thin green leaves), 0.00160 per cent or more. Much of the iron in plant tissue is associated with chlorophyll. As a class the green colored vegetables are of great importance for their iron content, the more liberal use of which may well be encouraged to improve the American diet. Physicians and dietitians will want to have this circular at hand for practical use.
The Iron Content of Vegetables and Fruits. JAMA. 1932;99(5):413. doi:10.1001/jama.1932.02740570059036
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