The amount of Vegetables that contain 19.5 mg of Iron
3.3 mg
(per 30 g edible portion)
Bracken (young shoots, dried, raw)
×
5.9
0.6 mg
(per 5 g edible portion)
Chrysanthemum (kikunori)
×
32.5
1 mg
(per 10 g edible portion)
Kiriboshi-daikon
×
19.5
3.6 mg
(per 40 g edible portion)
Zuiki (dried zuiki, raw)
×
5.4
1.7 mg
(per 25 g edible portion)
Parsley (leaves, raw)
×
11.5
0.2 mg
(per 3 g edible portion)
Red pepper (fruit, dried)
×
97.5
2.2 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, raw)
×
8.9
5.2 mg
(per 180 g edible portion)
Turnip rape (flower buds and stems, raw)
×
3.8
0.5 mg
(per 18 g edible portion)
Zha cai (pickles)
×
39
0.7 mg
(per 25 g edible portion)
Kanpyo (raw)
×
27.9
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