The amount of Foods that contain 22 mg of Iron (751 - 760)

• 

  0.2 mg

  (per 40 g edible portion)

  Ego-nori (okyuto)
  × 110
• 

  0.1 mg

  (per 10 g edible portion)

  Usuhiratake (raw)
  × 220
• 

  0.1 mg

  (per 20 g edible portion)

  Nameko (boiled)
  × 220
• 

  0.4 mg

  (per 80 g edible portion)

  Hatakeshimeji (raw)
  × 55
• 

  0.2 mg

  (per 30 g edible portion)

  Kaki, Japanese persimmon (dried)
  × 110
• 

  0.2 mg

  (per 30 g edible portion)

  Bracken (young shoots, boiled)
  × 110
• 

  2.5 mg

  (per 420 g edible portion)

  Leek (bulb and leaves, boiled)
  × 8.8
• 

  0.2 mg

  (per 25 g edible portion)

  Tossa jute (stems and leaves, boiled)
  × 110
• 

  0.3 mg

  (per 50 g edible portion)

  Mung bean sprout (boiled)
  × 73.3
• 

  0.2 mg

  (per 25 g edible portion)

  Ito-mitsuba (leaves, boiled)
  × 110