Iron Content of Vegetables
3.3 mg
(per 30 g edible portion)
Bracken (young shoots, dried, raw)
0.6 mg
(per 5 g edible portion)
Chrysanthemum (kikunori)
1 mg
(per 10 g edible portion)
Kiriboshi-daikon
3.6 mg
(per 40 g edible portion)
Zuiki (dried zuiki, raw)
1.7 mg
(per 25 g edible portion)
Parsley (leaves, raw)
0.2 mg
(per 3 g edible portion)
Red pepper (fruit, dried)
2.2 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, raw)
5.2 mg
(per 180 g edible portion)
Turnip rape (flower buds and stems, raw)
0.5 mg
(per 18 g edible portion)
Zha cai (pickles)
0.7 mg
(per 25 g edible portion)
Kanpyo (raw)
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