The amount of Foods that contain 21 mg of Iron

• 

  1.2 mg

  (per 1 g edible portion)

  Basil (ground)
  × 17.5
• 

  2.2 mg

  (per 2 g edible portion)

  Thyme (ground)
  × 9.5
• 

  0.7 mg

  (per 1 g edible portion)

  Green laver (dried)
  × 30
• 

  56.9 mg

  (per 90 g edible portion)

  Ayu sweetfish (wild, viscera, baked)
  × 0.4
• 

  2.8 mg

  (per 5 g edible portion)

  Hijiki (boiled and dried)
  × 7.5
• 

  1 mg

  (per 2 g edible portion)

  Sage (ground)
  × 21
• 

  1.4 mg

  (per 3 g edible portion)

  Iwa-nori (dried)
  × 15
• 

  37.8 mg

  (per 100 g edible portion)

  Short-necked clam, Canned product (in brine)
  × 0.6
• 

  5.3 mg

  (per 15 g edible portion)

  Kikurage (dried)
  × 4
• 

  40.7 mg

  (per 120 g edible portion)

  Abalone (shiokara)
  × 0.5