Due to intensive cultivation and use of poor quality ground water, the soils are rapidly becoming deficient in Iron. To investigate its impact on our food, a research project was framed. The four most commonly consumed green leafy vegetables i.e. Mustard, Fenugreek, Spinach and Amaranth were grown in both “iron deficient” and “ iron sufficient” conditions at five different locations. Iron contents in produced vegetable leaves were found many times higher when grown in “Iron sufficient soil conditions” in comparison of “Iron deficient soil conditions”. In Amaranth that was 182.78 ppm against 27.52 ppm. In Spinach 174.09 ppm against 39.42 ppm. In Fenugreek 169.81 ppm against 45.18 ppm. In Spinach 185.18 ppm against 48.19 ppm. The research indicates serious disturbances in food chain due to Iron deficiencies in Soils