The amount of Foods that contain 21 mg of Iron (1201 - 1210)

• 

  0.2 mg

  (per 150 g edible portion)

  Acerola (10% fruit juice beverage)
  × 105
• 

  0.4 mg

  (per 410 g edible portion)

  Japanese butterbur (petiole, boiled)
  × 52.5
• 

  0.2 mg

  (per 410 g edible portion)

  Japanese butterbur (petiole, raw)
  × 105
• 

  0.4 mg

  (per 430 g edible portion)

  Zuiki (fresh zuiki, boiled)
  × 52.5
• 

  0.4 mg

  (per 430 g edible portion)

  Zuiki (fresh zuiki, raw)
  × 52.5
• 

  0.2 mg

  (per 190 g edible portion)

  Udo (stem, leached in water)
  × 105
• 

  0.3 mg

  (per 320 g edible portion)

  Akumaki
  × 70
• 

  0.1 mg

  (per 68 g edible portion)

  Kiritanpo
  × 210
• 

  0.1 mg

  (per 100 g edible portion)

  Onigiri
  × 210
• 

  0.2 mg

  (per 150 g edible portion)

  Rice, Paddy rice diluted gruels (brown rice)
  × 105