During pregnancy, women’s iron needs nearly double. Get more iron out of plant sources, such as green beans, artichokes and kidney beans, by consuming them with vitamin C-rich foods, such as citrus fruits, broccoli, strawberries or bell peppers. Why? Iron from plant sources is not absorbed as efficiently as iron from meat, fish and poultry—but vitamin C helps your body absorb this mineral. One easy combo to try: iron-fortified cereal topped with strawberries.