Iron Content of Foods
(1161 - 1170)
-
(per 21 g edible portion)
Apricot (jam, heavily sweetened)
-
(per 20 g edible portion)
Apricot (canned in heavy syrup)
0.1 mg
(per 50 g edible portion)
Kiri-mitsuba (leaves, boiled)
0.3 mg
(per 140 g edible portion)
Chayote (salted pickles)
0.2 mg
(per 150 g edible portion)
Nebuka-negi (leaves, blanched, raw)
0.3 mg
(per 150 g edible portion)
Carrot, regular (juice, canned)
0.3 mg
(per 130 g edible portion)
Carrot, regular (root without skin, boiled)
0.2 mg
(per 130 g edible portion)
Carrot, regular (root without skin, raw)
0.3 mg
(per 130 g edible portion)
Carrot, regular (root with skin, boiled)
0.3 mg
(per 130 g edible portion)
Carrot, regular (root with skin, raw)
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