A nurse is planning nutritional teaching for a client who is experiencing fatigue due to iron deficiency anemia. Which of the following foods should the nurse recommend to the client?

A. Raisins are rich in iron, especially non-heme iron, which helps improve hemoglobin levels and combat fatigue associated with iron-deficiency anemia. B. Tea contains tannins that can inhibit iron absorption, making it not recommended for someone trying to increase iron intake. C. Black beans are high in iron and protein, making them an excellent dietary source to help increase iron stores and improve energy. D. Milk is low in iron and can interfere with iron absorption if consumed in excess, so it is not an ideal choice for iron-deficiency anemia.