<![CDATA[Background: Anemia in pregnancy remains a significant health problem, particularly due to inadequate iron intake and increased iron requirements during pregnancy. Green spinach contains iron and nutrients that may support hemoglobin formation. Aim: This study aimed to determine the effect of green spinach juice consumption on increasing hemoglobin levels among third-trimester pregnant women. Methods: This study used a pre-experimental one group pretest-posttest design. The study was conducted in the working area of Kuamang Jaya Community Health Center, Bungo Regency, in 2026. Ten third-trimester pregnant women were selected based on inclusion criteria. Hemoglobin levels were measured before and after intervention with green spinach juice for 30 days. Data were analyzed using statistical tests to determine differences before and after intervention. Results: The mean hemoglobin level before intervention was 8.81 g/dL and increased to 13.56 g/dL after intervention, with a mean increase of 4.75 g/dL (p-value = 0.000; p < 0.05). Conclusion: Green spinach juice consumption was associated with a significant increase in hemoglobin levels among third-trimester pregnant women and may be considered as a complementary intervention alongside standard antenatal care]]>
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