Low Iron / Low Red Blood Cells

Produce

−2 Pounds Fresh Spinach

Spinach is a leafy green vegetable commonly eaten raw or cooked. It is low in calories and nutrient-dense.

Spinach provides vitamin K, folate, vitamin A, vitamin C, manganese, magnesium, potassium, iron, and lutein/zeaxanthin.

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Spices

A 15-Oz. Can No-Salt-Added Black Bean

No-salt-added canned black beans are cooked legumes that provide plant protein, complex carbohydrates, and fiber with minimal added sodium. They are commonly used in soups, salads, burritos, and side dishes.

Black beans provide fiber, protein, folate, iron, magnesium, potassium, and polyphenol antioxidants such as anthocyanins.

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Fruits

Apricots

Apricots are incredibly high in minerals and rich in beta carotene and are one of the most healing fruits you can eat.

Iron, Copper, Cobalt, Sulfur, Beta-carotene

Adaptogens

Ashwagandha

Ashwagandha, also known as winter cherry, is a powerful medicinal herb that has incredible adaptogenic properties that can significantly reduce stress related conditions such as adrenal fatigue, adrenal exhaustion.

Zinc, Iron, Calcium, Magnesium, Copper, Cobalt

Produce

Baby Kale

Baby kale is a young, tender form of kale with a milder flavor and softer texture than mature leaves. It is commonly eaten raw in salads or lightly cooked as a leafy green vegetable.

Baby kale provides vitamins K, A, and C, along with folate, calcium, potassium, fiber, and carotenoid antioxidants such as lutein and zeaxanthin.

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Legumes

Black-Eyed Pea

Black-eyed peas are small cream-colored legumes with a mild, earthy flavor commonly used in soups, stews, salads, and side dishes. They are a nutrient-dense plant food that provides protein, fiber, and several important minerals.

Black-eyed peas provide fiber, plant protein, folate, iron, magnesium, potassium, and manganese.

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Sweeteners

Blackstrap Molasse

Blackstrap molasses is a thick, dark syrup produced during the final extraction stage of sugarcane or sugar beet refining. It has a robust, bittersweet flavor and is more mineral-rich than lighter molasses.

Blackstrap molasses provides iron, calcium, magnesium, potassium, and smaller amounts of manganese and vitamin B6, along with concentrated natural sugars.

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Legumes

Brown Lentil

Brown lentils are edible pulses with a mild, earthy flavor that hold their shape fairly well when cooked. They are commonly used in soups, stews, salads, and side dishes.

Brown lentils provide protein, complex carbohydrates, fiber, folate, iron, potassium, magnesium, and manganese.

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Legumes

Brown Or Green Lentil

Brown and green lentils are edible pulses with a mild, earthy flavor that hold their shape well when cooked. They are commonly used in soups, stews, salads, and side dishes.

Lentils provide plant protein, dietary fiber, folate, iron, potassium, magnesium, manganese, and polyphenol antioxidants.

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Vegetables

Burdock Root

Burdock Root is a medicinal herb and food that has powerful anti-tumor, anti-fungal, anti-inflammatory, and anti-microbial properties.

Rich in essential vitamins, minerals, and antioxidants

Vegetables

Celery

Celery is a strongly alkaline food that helps to counteract acidosis, purify the bloodstream, aid in digestion, prevent migraines, relax the nerves, reduce blood pressure, and clear up skin problems.

Vitamin A, Sodium, Calcium, Silicon, Magnesium, Iron

Produce

Collard Leave

Collard leaves are the large, sturdy edible leaves of the collard plant, a leafy green vegetable in the Brassica family. They are commonly cooked and have an earthy, slightly bitter flavor.

Collard leaves provide vitamin K, vitamin A, vitamin C, folate, calcium, and fiber, along with smaller amounts of potassium and magnesium.

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Fruits

Currants

Currants and their juice are highly nutritious and have been used medicinally and therapeutically for hundreds of years.

Vitamin C, Antioxidants, Phytonutrients, Anthocyanins

Produce

Cut Leaf Kale

Cut leaf kale is a curly-leaf variety of kale, a dark leafy green vegetable in the brassica family. It is commonly eaten raw or cooked and is valued for its nutrient density.

Kale provides vitamins K, A, and C, along with folate, manganese, calcium, potassium, and beneficial carotenoid antioxidants such as lutein and zeaxanthin.

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Fruits

Dates

Dates are an ideal food for improved energy and brain function.

Vitamin A, B-complex vitamins, Iron, Calcium, Manganese, Copper, Potassium, Fiber

Legumes

Dried Small Red And/Or Pinto Bean

Dried small red and pinto beans are edible legumes commonly used in soups, stews, chilis, and side dishes. They provide complex carbohydrates, plant protein, and fiber when cooked.

These beans are notable for fiber, plant protein, folate, iron, magnesium, potassium, and other B vitamins.

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Protein

Egg, Beaten

Beaten egg is whole egg whisked for cooking or baking, providing complete animal protein along with essential fats and micronutrients. It is commonly used in scrambles, omelets, batters, and baked dishes.

Eggs provide high-quality protein, choline, vitamin B12, riboflavin, selenium, vitamin D, and lutein and zeaxanthin.

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Spices

Fava Beans Or No-Salt-Added Butter Bean

Fava beans and butter beans are edible legumes commonly eaten cooked in soups, stews, salads, and side dishes. They are nutrient-dense plant foods with substantial fiber and protein.

They provide fiber, plant protein, folate, iron, magnesium, potassium, and other B vitamins.

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Vegetables

Fennel

Fennel is considered both a vegetable and a herb due to its wide ranging nutritional and healing benefits.

Vitamin C, Magnesium, Cobalt, Iron, Folate, Phytonutrients

Produce

Flatleaf Parsley

Flat-leaf parsley is a leafy green herb commonly used fresh to add a bright, slightly peppery flavor to savory dishes. Although often used as a garnish, it also contributes meaningful vitamins and plant compounds.

Flat-leaf parsley is especially high in vitamin K and also provides vitamin C, vitamin A precursors, folate, and small amounts of iron and potassium.

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Vegetables

Fresh Baby Spinach

Fresh baby spinach is the young leaf form of spinach, valued for its mild flavor and tender texture. It is commonly eaten raw in salads or lightly cooked.

Baby spinach provides vitamin K, folate, vitamin A, vitamin C, manganese, magnesium, non-heme iron, and carotenoid antioxidants such as lutein and zeaxanthin.

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Herbs

Fresh Parsley (Finely Chopped)

Fresh parsley is a leafy herb commonly used as a garnish and flavoring ingredient. It has a bright, mildly peppery taste and is typically eaten in small amounts.

Parsley provides vitamin K, vitamin C, vitamin A precursors, folate, and small amounts of iron and potassium.

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Vegetables

Fresh Spinach

Fresh spinach is a leafy green vegetable commonly eaten raw or cooked. It is low in calories and rich in vitamins, minerals, and plant compounds.

Spinach provides vitamins K, A, C, and folate, along with manganese, magnesium, potassium, iron, and carotenoids such as lutein and zeaxanthin.

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Legumes

Garbanzo Bean

Garbanzo beans, also called chickpeas, are edible legumes with a firm texture and mildly nutty flavor. They are commonly used in dishes such as hummus, salads, soups, and stews.

Garbanzo beans provide fiber, plant protein, folate, iron, manganese, phosphorus, magnesium, and potassium.

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Fruit

Golden Raisin

Golden raisins are dried grapes with a sweet flavor and chewy texture, often made from light-colored grape varieties and sometimes treated to preserve their golden color. They are a concentrated source of natural sugars and some minerals compared with fresh grapes.

Golden raisins provide carbohydrates, fiber, potassium, iron, and small amounts of copper and vitamin B6.

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Fruits

Grapes

Grapes have been called the “queen of fruits” due to being one of the most nutritious and medicinal foods available since ancient times.

Vitamin A, Vitamin C, B-complex vitamins, Calcium, Magnesium, Copper, Manganese, Iron, Selenium, Potassium

Legumes

Green Red Lentil

Lentils are edible pulses; green and red lentils differ mainly in color, flavor, and cooking texture but share a similar nutrient profile. They are commonly used in soups, stews, curries, and salads.

Lentils provide protein, dietary fiber, folate, iron, potassium, magnesium, and polyphenols.

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Legumes

Green Split Pea

Green split peas are dried, hulled field peas that cook quickly and are commonly used in soups, stews, and purees. They are a legume with a mild, earthy flavor and dense nutritional profile.

Green split peas are rich in fiber, plant protein, folate, iron, potassium, magnesium, and manganese.

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Produce

Handful Of Chopped Parsley

Parsley is a leafy green herb commonly used fresh as a garnish or ingredient in salads, sauces, and cooked dishes. A handful of chopped parsley adds a bright flavor and contributes meaningful micronutrients despite being low in calories.

Parsley is especially rich in vitamin K and also provides vitamin C, vitamin A precursors, folate, and small amounts of iron and potassium.

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Produce

Handfuls Of Baby Spinach

Baby spinach is a tender leafy green vegetable commonly eaten raw or lightly cooked. It is low in calories and nutrient-dense, making it a common addition to salads, sandwiches, and smoothies.

Baby spinach provides vitamin K, folate, vitamin A carotenoids, vitamin C, iron, magnesium, and potassium.

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Protein

Large Egg

A large egg is a whole animal food commonly eaten boiled, scrambled, fried, or baked. It provides high-quality complete protein along with several essential vitamins and minerals.

Large eggs provide high-quality protein, choline, vitamin B12, riboflavin, selenium, vitamin D, and smaller amounts of vitamin A, folate, and iron.

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Herbs

Lavender

Lavender is a sedative, diuretic, carminative, antiseptic, anti-viral, and anti-inflammatory herb that has been medicinally used for centuries.

Vitamin A, Vitamin E, B-complex vitamins, Vitamin C, Vitamin K, Iron, Calcium, Magnesium, Selenium, Zinc

Produce

Lemon Juice (Divided)

Lemon juice is the tart liquid pressed from lemons, commonly used to add acidity and flavor to foods and beverages. It is a produce-derived ingredient rich in vitamin C but typically consumed in small amounts.

Lemon juice provides vitamin C along with small amounts of potassium, folate, and citrus flavonoids such as hesperidin and eriocitrin.

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Legumes

Lima Bean

Lima beans are starchy legumes with a mild, buttery flavor, eaten fresh or dried. They are a good source of plant protein and fiber and are commonly used in soups, stews, and side dishes.

Lima beans provide fiber, protein, folate, iron, magnesium, potassium, and manganese.

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Protein

Minced Pork

Minced pork is ground pork made from pork cuts and commonly used in sausages, meatballs, dumplings, and sauces. It is a protein-rich animal food that can vary widely in fat content depending on the cut used.

Minced pork provides complete protein and is a good source of thiamin, vitamin B12, selenium, zinc, niacin, and phosphorus, with saturated fat varying by leanness.

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Vegetables

Mizuna

Mizuna is a mild, somewhat sweet mustard green that has been grown for centuries in Japan and is now becoming more readily available in the states.

Vitamin C, Vitamin A, Phytonutrients, Antioxidants, Folate

Other

Molasse

Molasses is a thick, dark syrup produced during the refining of sugar cane or sugar beets. It has a strong, bittersweet flavor and is used as a sweetener and baking ingredient.

Molasses provides carbohydrates and small amounts of minerals, especially iron, potassium, calcium, magnesium, and manganese, with blackstrap molasses generally being the most nutrient-dense form.

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Vegetables

Mustard Greens

Mustard Greens are one of the most nutritious green leafy vegetables and are packed with health promoting and disease preventing properties.

Vitamin A, Vitamin K, Vitamin C, Zinc, Selenium, Calcium, Magnesium, Iron

Produce

Parsley Leave

Parsley leaves are a culinary herb commonly used fresh or dried to add a bright, grassy flavor to foods. Despite the import category, parsley is more accurately classified as an herb rather than general produce.

Parsley provides high amounts of vitamin K and also supplies vitamin C, vitamin A, folate, and small amounts of iron and potassium.

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Vegetables

Parsnips

Parsnips are a sweet, nutritious root vegetable that are high in health promoting antioxidants and dietary fiber.

Vitamin C, Vitamin E, Vitamin K, B-complex vitamins, Iron, Calcium, Copper, Manganese, Antioxidants, Fiber

Herbs

Pau d’Arco

Pau d’Arco is a powerful medicinal herb that is widely used in the treatment of cancer, arthritis, candida, and bacterial and viral infections.

Rich in essential vitamins, minerals, and antioxidants

Legumes

Pinto Bean

Pinto bean is a common edible legume with a creamy texture and earthy flavor, widely used in soups, stews, and refried bean dishes. It is a nutrient-dense plant food rich in fiber and plant protein.

Pinto beans provide dietary fiber, plant protein, folate, iron, magnesium, potassium, phosphorus, and manganese.

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Protein

Prawn

Prawn is a shellfish commonly eaten as a lean animal protein in many cuisines. It is low in fat and provides several important micronutrients.

Prawn provides high-quality protein along with vitamin B12, selenium, iodine, phosphorus, zinc, and the carotenoid astaxanthin.

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Teas

Raspberry Leaf Tea

Raspberry Leaf Tea is excellent for sore throats, canker sores, cold sores, anemia, colds and fevers, diarrhea, leg cramps, menopausal symptoms, adrenal fatigue, stomach ulcers, and as a mouthwash for gingivitis.

Rich in essential vitamins, minerals, and antioxidants

Legumes

Red Bean

Red bean is a legume, commonly referring to small red beans or adzuki-type beans used in savory and sweet dishes. When cooked, it provides complex carbohydrates, plant protein, and dietary fiber.

Red beans provide fiber, plant protein, folate, iron, potassium, magnesium, and polyphenol antioxidants.

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Legumes

Red Beans Or Kidney Bean

Red beans, including kidney beans, are edible legumes commonly eaten cooked in soups, stews, rice dishes, and chili. They are valued for their protein, fiber, and mineral content.

Red/kidney beans provide complex carbohydrates, protein, dietary fiber, folate, iron, magnesium, potassium, phosphorus, and polyphenol antioxidants.

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Legumes

Red Kidney Bean

Red kidney beans are firm, dark red legumes commonly used in chili, stews, rice dishes, and salads. When properly cooked, they are a nutrient-dense source of plant protein, fiber, and minerals.

Red kidney beans provide protein, complex carbohydrates, dietary fiber, folate, iron, magnesium, potassium, phosphorus, and polyphenol antioxidants.

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Legumes

Red Or Brown Lentil

Red and brown lentils are edible pulses in the legume family, commonly used in soups, stews, curries, and purees. They are nutrient-dense, affordable, and provide plant-based protein and fiber.

Lentils are notable for protein, dietary fiber, folate, iron, potassium, magnesium, and polyphenol antioxidants.

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Legumes

Red Or Pinto Bean

Red and pinto beans are common legumes with a mild, earthy flavor and a dense, starchy texture when cooked. They are widely used as affordable sources of plant protein and fiber in soups, stews, chilis, and side dishes.

Red and pinto beans provide fiber, plant protein, folate, iron, magnesium, potassium, and complex carbohydrates.

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Legumes

Refrigerated Steamed Lentil

Refrigerated steamed lentils are cooked lentils sold chilled and ready to eat or reheat. They are legumes with a mild, earthy flavor and a dense, satisfying texture.

Lentils provide protein, dietary fiber, folate, iron, potassium, magnesium, and polyphenol compounds.

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Spices

Sesame Seeds For Garnish

Sesame seeds are tiny oil-rich seeds commonly used as a garnish and ingredient in savory and sweet dishes. They add a nutty flavor and provide concentrated minerals, healthy fats, and plant compounds.

Sesame seeds are notably rich in healthy fats, calcium, magnesium, copper, manganese, iron, zinc, fiber, and vitamin E.

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Mushrooms

Shiitake Mushrooms

Shiitake Mushrooms have been called the “miracle mushroom” due to their powerful immune boosting and cancer fighting properties.

Vitamin B12, Vitamin A, Vitamin D, Vitamin C, Iron, Zinc, Amino acids

Proteins

Skirt Steak

Skirt steak is a flavorful, thin cut of beef from the plate section, commonly used for grilling or searing. It is a rich source of complete protein and several essential minerals.

Skirt steak provides high-quality protein along with heme iron, vitamin B12, zinc, selenium, niacin, and vitamin B6.

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Vegetables

Swiss Chard

Swiss Chard is a nutrient dense green leafy vegetable that is rich in omega-3 fatty acids, vitamins A, C, and K, and minerals such as iron, calcium, and magnesium.

Vitamin A, Vitamin C, Vitamin K, Iron, Calcium, Magnesium, Omega-3 fatty acids, Phytonutrients, Antioxidants

Produce

To 2 Cups Roughly Chopped Baby Spinach Or Tender Kale Leave

Baby spinach or tender kale leaves are leafy green vegetables commonly eaten raw or lightly cooked. They are nutrient-dense ingredients used in salads, smoothies, sautés, and other savory dishes.

They provide vitamin K, vitamin A, vitamin C, folate, and manganese, with spinach contributing iron and kale contributing notable carotenoids.

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Vegetables

Watercress

Watercress is a green leafy vegetable that is very rich in vitamins A, C, K and beta carotene and minerals such as calcium, magnesium, copper, and potassium.

Vitamin A, Vitamin C, Vitamin K, Calcium, Magnesium, Copper, Potassium, Iodine, Beta-carotene

Legumes

Yellow Or Brown Lentil

Yellow and brown lentils are edible pulses from the lentil plant, commonly used in soups, stews, curries, and side dishes. They are a staple legume valued for their protein, fiber, and mineral content.

Lentils provide plant protein, complex carbohydrates, dietary fiber, folate, iron, potassium, magnesium, and polyphenol antioxidants.

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