Vegetables that contain iron include spinach, Swiss chard, broccoli, peas, kale, mushrooms, and potatoes. However, the iron in vegetables is usually non-heme iron, which is absorbed less efficiently than animal-based iron. For this reason, vegetables become more effective when consumed with vitamin C-rich foods. For example, adding lemon to spinach or eating broccoli with red peppers may support absorption. Vegetables can contribute to iron intake, but significant deficiency should be evaluated by a healthcare professional.