Algae High in Iron (21st - 40th) (per 100 g edible portion)

• Ma-konbu (dried)
  
  3.9 mg
• Hitoegusa (tsukudani)
  
  3.6 mg
• Kezuri-konbu
  
  3.6 mg
• Arame (steamed and dried)
  
  3.5 mg
• Hitoegusa (dried)
  
  3.4 mg
• Gagome-konbu (dried)
  
  3.3 mg
• Naga-konbu (dried)
  
  3 mg
• Wakame, Dried product (dried)
  
  2.6 mg
• Suizenji-nori (dried, soaked in water)
  
  2.5 mg
• Enaga-oni-konbu (dried)
  
  2.5 mg
• Rishiri-konbu (dried)
  
  2.4 mg
• Tsukudani
  
  1.3 mg
• Tosaka-nori (red, salted, desalted)
  
  1.2 mg
• Mukade-nori (salted, desalted)
  
  0.8 mg
• Tosaka-nori (green, salted, desalted)
  
  0.8 mg
• Green caviar (raw)
  
  0.8 mg
• Wakame, Dried product (haiboshi , soaked in water)
  
  0.7 mg
• Wakame (raw)
  
  0.7 mg
• Mozuku (salted, desalted)
  
  0.7 mg
• Ego-nori (okyuto)
  
  0.6 mg