The amount of Foods that contain 21 mg of Iron (331 - 340)

• 

  0.2 mg

  (per 13 g edible portion)

  Eggplant Pickle (shiba-zuke)
  × 105
• 

  3.1 mg

  (per 200 g edible portion)

  Takana, broad leaf mustard (leaves, raw)
  × 6.8
• 

  0.3 mg

  (per 20 g edible portion)

  Daikon, Japanese radish, Pickle (miso-zuke)
  × 70
• 

  2.5 mg

  (per 150 g edible portion)

  Garland chrysanthemum (leaves, raw)
  × 8.4
• 

  0.1 mg

  (per 5 g edible portion)

  Green pea (raw)
  × 210
• 

  0.2 mg

  (per 15 g edible portion)

  Peanut (roasted)
  × 105
• 

  0.4 mg

  (per 25 g edible portion)

  Kinzanji-miso
  × 52.5
• 

  0.3 mg

  (per 20 g edible portion)

  Soybean, Tofu (tofu-yo)
  × 70
• 

  7.7 mg

  (per 450 g edible portion)

  Soybean, Tofu (okinawa-tofu)
  × 2.7
• 

  0.3 mg

  (per 20 g edible portion)

  Adzuki bean (whole, dried, boiled)
  × 70