The amount of Foods that contain 20 mg of Iron (371 - 380)

• 

  0.2 mg

  (per 12 g edible portion)

  Jujube (dried)
  × 100
• 

  0.1 mg

  (per 10 g edible portion)

  Basil (leaves, raw)
  × 200
• 

  0.3 mg

  (per 20 g edible portion)

  Eggplant Pickle (karashi-zuke)
  × 66.7
• 

  1.5 mg

  (per 140 g edible portion)

  Turnip (leaves, boiled)
  × 13.3
• 

  0.3 mg

  (per 20 g edible portion)

  Adzuki bean, An, Bean paste (tsubushi-an)
  × 66.7
• 

  0.2 mg

  (per 10 g edible portion)

  Rye (flour)
  × 100
• 

  0.2 mg

  (per 15 g edible portion)

  Corn (corn meal)
  × 100
• 

  0.3 mg

  (per 20 g edible portion)

  Rice, Paddy rice grain (half-milled rice, raw)
  × 66.7
• 

  1.4 mg

  (per 90 g edible portion)

  Dried Okinawa noodles (dry form, raw)
  × 14.3
• 

  1.7 mg

  (per 205 g edible portion)

  Swine, Offal (feet, boiled)
  × 11.8