Why do people say vegetarians will have a hard time getting enough iron?

When leafy green vegetable have more iron per oz (for the most part) that meat?

Choc is right, people are misinformed and possibly use this excuse to try and make vegetarianism look bad. Iron is found in alot of sources (meat, water, even your cooking pan-cast iron), but can the body use it in the way the iron is presented. Iron in green leafy vegetables is the most easily assimilated iron for the body to use, and the chlorophyll provides the basis for hemoglobin in the body's blood. Chlorophyll also provides magnesium, and the leafy part provides nutrients such as antioxidants, trace minerals (organic produce will have chromium, selenium, and manganese), and immune boosting properties. I would rather eat the leafy green vegetables from a nutritional health point than meat.

They are misinformed.

Aside from the fact that some people like to discourage vegetarianism as a perfectly healthy dietary choice, I think the idea comes from the fact that there is a lot of iron in red meat.

I've never heard that they have a hard time getting enough iron but it is true that they do not intake complete proteins as these are only found in animal products.

There are many good sources of iron. In fact, there is an over abundance of iron in many people's diets due to adding iron. Since men don't lose iron every month, it builds up in their bodies and can become a factor in the cause of heart disease. There can also be more than enough iron in tap water in some areas.

people usually dont know what to eat to get enough iron.
i have been vegetarian all my life and im fine. i think as long as you eat the right things, like not too much junk food and stuff its fine.

They are ignorant of the facts. They have it in their head the only way you can get the nutrients you need is by eating meat.

yes as the veg protein taken absorbs large quantity of iron .... so its btr to take lot of iron like spinach ....

Ah yes. But as much as I can remember, iron from meat is absorbed much better by your body.

Technically yes, some leafy green vegetables (although certainly not most) contain more iron per pound than meat.
Still, that iron deficiencies are almost unheard of in meat eaters and much more common in vegetarians (especially vegans) suggests that there are other contributing factors.
Meat is the only source of heme iron; plants contain non-heme iron. The human body absorbs non-heme iron less efficiently. Not only is heme iron is easier to absorb, but more than 90 percent of iron consumed may be wasted when taken without some heme iron from animal sources.
Non-Heme iron, unlike heme iron, is also very sensitive to iron inhibitors. Substances found to inhibit non heme iron absorption include phytates in cereals, nuts and legumes, and polyphenolics in vegetables.