The amount of Foods that contain 20 mg of Iron (771 - 780)

• 

  0.8 mg

  (per 162 g edible portion)

  Endive (leaves, raw)
  × 25
• 

  0.6 mg

  (per 95 g edible portion)

  Asparagus (shoots, boiled)
  × 33.3
• 

  0.1 mg

  (per 12 g edible portion)

  Japanese chestnut (kanroni)
  × 200
• 

  0.1 mg

  (per 10 g edible portion)

  Potato starch
  × 200
• 

  1 mg

  (per 190 g edible portion)

  Chinese yam, Ichoimo (tuberous root, raw)
  × 20
• 

  1.7 mg

  (per 285 g edible portion)

  Yatsugashira (corm, boiled)
  × 11.8
• 

  0.1 mg

  (per 20 g edible portion)

  Satoimo (corm, frozen)
  × 200
• 

  1.4 mg

  (per 245 g edible portion)

  Sweet potatoe (tuberous root, steamed)
  × 14.3
• 

  0.7 mg

  (per 120 g edible portion)

  Konjac (block, made from corm)
  × 28.6
• 

  0.1 mg

  (per 15 g edible portion)

  Corn (corn flour)
  × 200