. "Turn to red meat, egg yolks, turkey, and mollusks; dark leafy greens; raisins and prunes; beans, lentils, chickpeas, soybeans, and artichokes. (When trying to get iron from greens, beans, and other vegetable sources, be sure to eat them cooked, which helps release the iron that is bound to the fiber, as well as with sources of vitamin C, such as tomatoes and citrus fruit, as vitamin C helps iron t" . . . .