Certain foods contain more iron than others, and should, therefore, be eaten freely. They are spinach, egg yolk, apples, lentils, strawberries, peas, beans and wheat.
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Ellesmere Guardian, Volume LII, Issue 55, 10 July 1931, Page 5
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25Untitled Ellesmere Guardian, Volume LII, Issue 55, 10 July 1931, Page 5
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