Iron Content of Foods
(1041 - 1050)
0.2 mg
(per 70 g edible portion)
Apricot (raw)
0.1 mg
(per 120 g edible portion)
Akebia (flesh, raw)
0.8 mg
(per 270 g edible portion)
Head lettuce, crisp type (head, raw)
0.1 mg
(per 50 g edible portion)
Mung bean sprout (raw)
0.2 mg
(per 50 g edible portion)
Kiri-mitsuba (leaves, raw)
0.4 mg
(per 155 g edible portion)
Yellow sweet pepper (fruit, raw)
0.4 mg
(per 140 g edible portion)
Chayote (fruit, raw)
-
(per 12 g edible portion)
Radish (root, raw)
5.7 mg
(per 2100 g edible portion)
Chinese cabbage (head, boiled)
5.9 mg
(per 2100 g edible portion)
Chinese cabbage (head, raw)
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