The amount of Foods that contain 18 mg of Iron
(1121 - 1130)
0.3 mg
(per 130 g edible portion)
Turnip (root, without skin, boiled)
×
60
0.2 mg
(per 130 g edible portion)
Turnip (root, without skin, raw)
×
90
0.2 mg
(per 190 g edible portion)
Udo (stem, raw)
×
90
0.1 mg
(per 60 g edible portion)
Rice cake
×
180
0.1 mg
(per 50 g edible portion)
Yaki-onigiri
×
180
0.3 mg
(per 150 g edible portion)
Rice, Paddy rice gruels (brown rice)
×
60
0.3 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (well-milled rice with embryo)
×
60
0.3 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (under-milled rice)
×
60
0.3 mg
(per 150 g edible portion)
Rice, Cooked paddy rice (half-milled rice)
×
60
0.2 mg
(per 120 g edible portion)
Tenobe-somen and Tenobehiyamugi (dry form, boiled)
×
90
<
1
…
113
…
122
>