The amount of Foods that contain 4.1 mg of Iron (2401 - 2410)

• 

  0.2 mg

  (per 150 g edible portion)

  Acerola (10% fruit juice beverage)
  × 20.5
• 

  0.4 mg

  (per 410 g edible portion)

  Japanese butterbur (petiole, boiled)
  × 10.2
• 

  0.2 mg

  (per 410 g edible portion)

  Japanese butterbur (petiole, raw)
  × 20.5
• 

  0.4 mg

  (per 430 g edible portion)

  Zuiki (fresh zuiki, boiled)
  × 10.2
• 

  0.4 mg

  (per 430 g edible portion)

  Zuiki (fresh zuiki, raw)
  × 10.2
• 

  0.2 mg

  (per 190 g edible portion)

  Udo (stem, leached in water)
  × 20.5
• 

  0.3 mg

  (per 320 g edible portion)

  Akumaki
  × 13.7
• 

  0.1 mg

  (per 68 g edible portion)

  Kiritanpo
  × 41
• 

  0.1 mg

  (per 100 g edible portion)

  Onigiri
  × 41
• 

  0.2 mg

  (per 150 g edible portion)

  Rice, Paddy rice diluted gruel (brown rice)
  × 20.5