Algae Low in Iron (1st - 20th) (per 100 g edible portion)

• Tengusa (tokoroten)
  
  0.1 mg
• Tengusa (agar jelly)
  
  0.2 mg
• Okinawa-mozuku (salted, desalted)
  
  0.2 mg
• Wakame Fruit-bearing leave (raw)
  
  0.3 mg
• Wakame Stipe and center vein (blanched and salted,desalted)
  
  0.4 mg
• Wakame, Dried product (dried, soaked in water)
  
  0.5 mg
• Wakame Blanched and salted (desalted)
  
  0.5 mg
• Ego-nori (okyuto)
  
  0.6 mg
• Mozuku (salted, desalted)
  
  0.7 mg
• Wakame (raw)
  
  0.7 mg
• Wakame, Dried product (haiboshi , soaked in water)
  
  0.7 mg
• Green caviar (raw)
  
  0.8 mg
• Tosaka-nori (green, salted, desalted)
  
  0.8 mg
• Mukade-nori (salted, desalted)
  
  0.8 mg
• Tosaka-nori (red, salted, desalted)
  
  1.2 mg
• Tsukudani
  
  1.3 mg
• Rishiri-konbu (dried)
  
  2.4 mg
• Enaga-oni-konbu (dried)
  
  2.5 mg
• Suizenji-nori (dried, soaked in water)
  
  2.5 mg
• Wakame, Dried product (dried)
  
  2.6 mg