Iron Content of Fruits (11 - 20)

0.3 mg

(per 40 g edible portion)
Mume, Japanese apricot (umeboshi, salted pickles)
0.5 mg

(per 60 g edible portion)
Grape (canned in heavy syrup)
0.2 mg

(per 30 g edible portion)
Date (dried)
0.1 mg

(per 20 g edible portion)
Olive (pickles, ripe olives)
1.1 mg

(per 234 g edible portion)
Avocado (raw)
0.2 mg

(per 30 g edible portion)
Kaki, Japanese persimmon (dried)
0.6 mg

(per 150 g edible portion)
Apple (straight fruit juice)
0.6 mg

(per 150 g edible portion)
Pineapple (fruit juices, straight fruit juice)
-

(per 40 g edible portion)
Sudachi (peel, raw)
-

(per 7 g edible portion)
Cherry (canned in heavy syrup)

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