The amount of Vegetables that contain 19.5 mg of Iron (481 - 490)

• 

  0.4 mg

  (per 200 g edible portion)

  Onion (bulb, boiled)
  × 48.8
• 

  0.4 mg

  (per 200 g edible portion)

  Onion (bulb, leached in water)
  × 48.8
• 

  0.4 mg

  (per 200 g edible portion)

  Onion (bulb, raw)
  × 48.8
• 

  2.4 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root without skin, boiled)
  × 8.1
• 

  2 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root without skin, raw)
  × 9.8
• 

  2.4 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root with skin, boiled)
  × 8.1
• 

  2.2 mg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root with skin, raw)
  × 8.9
• 

  0.2 mg

  (per 120 g edible portion)

  Celery (petiole, raw)
  × 97.5
• 

  0.9 mg

  (per 580 g edible portion)

  Oriental pickling melon (fruit, raw)
  × 21.7
• 

  0.2 mg

  (per 120 g edible portion)

  Cucumber, Pickle (salted pickles)
  × 97.5