The amount of Vegetables that contain 5.5 mg of Iron
3.3 mg
(per 30 g edible portion)
Bracken (young shoots, dried, raw)
×
1.7
0.6 mg
(per 5 g edible portion)
Chrysanthemum (kikunori)
×
9.2
1 mg
(per 10 g edible portion)
Kiriboshi-daikon
×
5.5
3.6 mg
(per 40 g edible portion)
Zuiki (dried zuiki, raw)
×
1.5
1.7 mg
(per 25 g edible portion)
Parsley (leaves, raw)
×
3.2
0.2 mg
(per 3 g edible portion)
Red pepper (fruit, dried)
×
27.5
2.2 mg
(per 80 g edible portion)
Daikon, Japanese radish (leaves, raw)
×
2.5
5.2 mg
(per 180 g edible portion)
Turnip rape (flower buds and stems, raw)
×
1.1
0.5 mg
(per 18 g edible portion)
Zha cai (pickles)
×
11
0.7 mg
(per 25 g edible portion)
Kanpyo (raw)
×
7.9
<
1
…
26
>