Iron is crucial during pregnancy; which of the following foods is specifically noted for being a source of this mineral?

Iron is an essential mineral during pregnancy, as it plays a vital role in the formation of red blood cells and the transport of oxygen to both the mother and the developing fetus. Among the options provided, dark green leafy vegetables are particularly noted for their high iron content, as well as their additional nutritional benefits including vitamins and fiber.

For pregnant individuals, ensuring an adequate intake of iron is crucial to prevent iron deficiency anemia, which can lead to fatigue and complications during delivery. Dark greens such as spinach, kale, and collard greens are not only rich in iron but also provide non-heme iron, which can be beneficial when combined with vitamin C sources to enhance absorption.

The other food options, while nutritious, are not primarily recognized for their iron content. Citrus fruits are rich in vitamin C, whole wheat bread contains some iron but is not as significant a source as dark greens, and pasta typically has minimal iron, particularly if it is made from refined flour. Thus, the emphasis on dark greens as a key food source for iron during pregnancy is well-supported by nutritional guidelines.