Iron Content of Foods (1301 - 1310)

0.2 mg

(per 150 g edible portion)
Acerola (10% fruit juice beverage)
-

(per 35 g edible portion)
Akebia (peel, raw)
0.4 mg

(per 410 g edible portion)
Japanese butterbur (petiole, boiled)
0.2 mg

(per 410 g edible portion)
Japanese butterbur (petiole, raw)
0.4 mg

(per 430 g edible portion)
Zuiki (fresh zuiki, boiled)
0.4 mg

(per 430 g edible portion)
Zuiki (fresh zuiki, raw)
0.2 mg

(per 190 g edible portion)
Udo (stem, leached in water)
-

(per 20 g edible portion)
High fructose syrup
-

(per 18 g edible portion)
Dextrose, glucose (anhydrous)
-

(per 23 g edible portion)
Glucose syrup

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