Iron in meat, fish and chicken is more abundant and more easily absorb than iron in vegetables. For best results, get iron from a variety of source.

Meat and fish: beef, lamb (especially kidneys and liver), veal, pork, poultry, mussels, oysters, sardines, tuna
Fruits: dried fruits such as prunes, figs, raisins, currants, peaches; prune juice, blackberry juice
Vegetables: greens (spinach, lettuce), beans, peas, pumpkin, sweet potatoes
Grains: oatmeal, iron-fortified cereals, whole grain breads