I've been researching the nutrient content of various foods and I've found that cooked spinach appears to have more iron than raw spinach (3.57 mg / 100g vs 2.71 mg /100g). Intuitively, I would have expected the opposite.
Is the data I'm looking at wrong?
Maybe, it is just that it is easier to aborb the iron from cooked spinach rather than raw.
Can anyone explain the difference?